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crispy stuffed puffball mushroom cubes on a rustic plate

Stuffed Giant Puffball Cubes

A creative twist on puffball mushrooms: cubes of giant puffball filled with cheese and herbs, then breaded and fried until golden and crispy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Foraged, Rustic
Ingredients Equipment Method Notes

Ingredients
  

  • 1 giant puffball mushroom peeled, cut into 3–4 cm cubes
  • 100 g cheese mozzarella, cheddar, or feta – cubed
  • fresh herbs parsley, thyme, or chives.
  • 2 eggs beaten
  • 100 g flour
  • 150 g breadcrumbs or panko
  • salt & pepper to taste
  • oil for frying

Equipment

  • Sharp knife
  • Frying pan
  • Shallow bowls for breading
  • Tongs

Method
 

  1. Cut puffball into cubes (3–4 cm). Using a small knife, cut a pocket into each cube.
  2. Stuff with a piece of cheese and sprinkle of fresh herbs. Press gently to close.
  3. Prepare three bowls: flour with salt & pepper, beaten eggs, breadcrumbs.
  4. Dip each stuffed cube into flour, then egg, then breadcrumbs to coat.
  5. Heat oil in a frying pan over medium heat. Fry cubes until golden on all sides, about 3–4 minutes per side.
  6. Drain on paper towels and serve hot.

Notes

💡 Tip: Try different fillings like blue cheese, garlic butter, or sautéed spinach.
⚠️ Note: Only use giant puffball mushrooms if you are 100% certain of proper identification – the flesh should be pure white and firm.