Mushroom Stuffing Balls

Stuffing as an bet! Plus, you can make the stuffing balls ahead and freeze...when unexpected guests arrive, you've got a delicious appetizer ready to bake. To make ahead, shape the stuffing mixture into balls, place on 2 baking sheets and place in the freezer. When frozen, store the stuffing balls in a plastic bag for up to 1 month. To bake, place the frozen stuffing balls on 2 baking sheets and bake at 350°F. for 20 minutes or until they're golden brown. Campbell's Kitchen.

Yield: 16 servings ( Serving Size: 2 stuffing balls )
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  • 1/2 cup(s) butter (1 stick), melted
  • 4 eggs, beaten
  • 2 tablespoon(s) chopped fresh parsley or 2 teaspoons dried parsley flakes
  • 1/8 teaspoon(s) garlic powder or 1 small clove garlic, minced
  • 8 ounce(s) chopped mushrooms (about 2 1/2 cups)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1/2 cup(s) grated Parmesan cheese
  • 2 1/2 cup(s) Pepperidge FarmxC2xAE Herb Seasoned Stuffing


  1. • Stir the butter, eggs, parsley, garlic powder, mushrooms, onion and cheese in a large bowl Add the stuffing and mix lightly. Shape the stuffing mixture into 32 (1-inch) balls and place them 2 inches apart on 2 baking sheets.
  2. • Bake at 350°F. for 15 minutes or until the stuffing balls are golden brown.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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