Mixed Mushroom Stuffing for Roast Chicken

Mushrooms add plenty of flavour to the roast chicken and you have crunchy little stuffing balls for serving on the side. This is a quick and easy stuffing recipe.

Mixed Mushroom Stuffing for Roast Chicken

Total Time: 2 hours
Servings: 4
Author: The Cook
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  • cup olive oil
  • 1 onion, peeled and finely chopped
  • 4 cloves garlic, peeled and finely sliced
  • 500 g mixed mushrooms , such as shiitake, oyster, button etc, cleaned - large ones chopped up, small ones torn
  • 1 bunch fresh thyme
  • 1 lemon
  • salt and freshly ground black pepper
  • ½ cup pine nuts
  • 1 cup fresh white breadcrumbs
  • 1 medium egg, beaten
  • 1 whole roasting chicken, about 1.5kg

Recipe Instructions

  • Preheat oven to 240°C.
  • Heat olive oil in a large frying pan over a medium heat. Add onion and garlic and cook for about 10 minutes until soft and translucent (not coloured). Add the mushrooms with the leaves from a few of the thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Place into a bowl and set aside to cool.
  • Once the mixture has cooled, mix in the pine nuts and breadcrumbs, then add the egg.

Stuffing the Chicken

  • Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing.
  • Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and set aside.
  • Cut the zested lemon in half and place in the chicken cavity with the remaining thyme sprigs.
  • Place chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.

Cooking the Stuffed Chicken

  • Place chicken into the preheated oven and turn the heat down to 200°C.
  • Cook for 40 minutes, remove tray from oven and add your mushroom stuffing balls to the tray.
  • Return to the oven and cook for a further 35 minutes until chicken is a golden colour. ( To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. )
  • Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with roast vegetables and greens of your choice.

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