One Girl and her Thermie

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Save with Thermomix and make your own stuffing

Try making your own gluten-free mushroom stuffing this Christmas and save with Thermomix. This GF Vegan Mushroom Stuffing is loaded with mushrooms, onions, & herbs, for a fantastic holiday side dish that you will love.


  • 25 g dried porcini mushrooms
  • boiling water, for soaking
  • 100 g hazelnuts
  • 10 g fresh parsley leaves
  • 3 garlic cloves
  • 80 g shallots, halved
  • 20 g olive oil
  • 300 g chestnut mushrooms, quartered
  • 250 g fresh portobello mushrooms, cut in pieces (3 cm)
  • 6 sprigs fresh thyme, leaves only
  • 1000 g water
  • 150 g quinoa
  • ½ tsp fine sea salt
  • 2 pinches ground black pepper


  1. Place a bowl on mixing bowl lid and weigh in porcini mushrooms. Remove bowl from lid, cover with boiling water and leave for 5 minutes then drain mushrooms, discarding soaking liquid. Meanwhile, continue with recipe.
  2. Place hazelnuts in mixing bowl and chop 2 sec/speed 7. Transfer to a bowl and set aside.
  3. Place parsley in mixing bowl and chop 3 sec/speed 7. Transfer to bowl with hazelnuts and set aside.
  4. Place garlic, shallots and oil in mixing bowl then chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.
  5. Add chestnut mushrooms, portobello mushrooms, thyme and reserved drained porcini mushrooms then, with aid of spatula, chop 3 sec/speed 4. Scrape down sides of mixing bowl with spatula then, with aid of spatula, chop again 1 sec/speed 4. Scrape down sides of mixing bowl with spatula then insert measuring cup and sauté 5 min/120°C/reverse/speed spoon. Transfer to a large bowl and leave to cool completely. Meanwhile, continue with recipe.
  6. Place water in mixing bowl. Insert simmering basket and weigh in quinoa. Rinse 10 sec/speed 5 then cook 10-15 min/Varoma/speed 4 until cooked. Remove simmering basket with aid of spatula and set aside. Discard steaming water.
  7. Preheat oven to 190°C and line a baking tray with baking paper.
  8. Place reserved mushroom mixture, reserved cooked quinoa, reserved hazelnut mixture, salt and pepper in mixing bowl then mix 20 sec/reverse/speed 4. Finish mixing with spatula if necessary.
  9. Use to stuff the turkey neck cavity if desired (see tip) then shape remainder into balls (approx. Ø 4 cm) and place on prepared tray. Bake for 15 minutes (190°C) then cover with foil and bake for a further 30-40 minutes (190°C) until golden. Serve warm.

Hints & Tips

  • Only stuff the neck end of the turkey, just before cooking, and seal it by tucking in the skin. Make sure to allow enough room for stuffing to expand during cooking. Do not stuff the body cavity. Make sure you calculate the correct cooking time – as a guide, for every 500 g stuffing used, add an additional 10 minutes to the unstuffed turkey cooking time.
  • This stuffing is also delicious served with a vegetarian or beef Wellington or used to stuff a roast chicken.

Nutrition per 1 portion

  • Calories 807 kJ / 194 kcal
  • Protein 7 g
  • Carbohydrates 13 g
  • Fat 12 g
  • Saturated Fat 1.1 g
  • Fibre 4 g
  • Sodium 80 mg

Get this recipe on Cookidoo here:

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