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Stuffed Puffballs
Created by AndrewM, Tuesday, 21 September 2010


Imaginative use of an under-appreciated mushroom.

  • 4 softball sized firm puffballs
  • 2 C. slightly undercooked white rice
  • 1 C. chicken breast, cubed small
  • 1 red onion
  • 2 T. butter
  • 1/2 C. sour cream
  • 1/4 C. dry vermouth (or white wine)
  • 2 T. fresh tarragon, minced
  • 2 T. fresh flat leaf parsley, minced
  • 1 clove garlic, minced
  • 1 t. salt
  • 1/4 t. pepper
  • 1/4 C. grated Parmesan
  • 4 foil squares
  • butter
  1. Reserving all trimmings, cut off bottom of puffballs to make a small base. Cut off top 25% and hollow out puffballs with a melon baller to make bowls, leaving 1" thick walls .
  2. Chop reserved mushroom parts.
  3. Heat oil in large saute pan over medium heat.
  4. Add chopped mushrooms and saute until juices are mostly gone.
  5. Add onions and saute until translucent.
  6. Add chicken and saute until mostly cooked.
  7. Add vermouth, herbs, garlic, salt & pepper, saute another few minutes.
  8. Remove from heat and let cool a bit.
  9. Combined sauteed ingredients, rice and sour cream in a bowl.
  10. Fill each puffball shell with 1/4 of the combined ingredients and top with Parmesan.
  11. Wrap each puffball in buttered foil.
  12. Bake in 375F oven for 1.5 hours. Unwrap enough to expose top and bake another 30 minutes until golden brown.
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