Mushroom, Leek and Onion Baked Stuffing Balls

mushroom onion leek stuffingballsIngredients

1 cup chopped mushrooms (mixed)
2 leeks, light green & white bits only, chopped
2 onions, finely chopped
2 tbsp. vegetable oil
2 tbsp. finely chopped fresh sage OR 2 tsp. dried
2/3 to 1 cup fresh white bread crumbs (cubed white bread, air dried)
salt and pepper to taste
1-2 eggs, beaten


Method

Preheat oven to 180c.

Sweat onions in oil until soft but not browning. Add mushrooms and cook until softening. Take care not to allow onions to brown or become crispy. Do not drain liquid unless it appears as though it is in serious excess and will keep the mixture from forming balls.

Mix together onions, mushrooms, sage and bread. Season well to taste.

Add enough of the egg to bind the balls but not too much so that it becomes mush.

Bake 30 minutes.

 

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