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Stump Puffball

Edible Edible
Autumn Autumn
Summer Summer

Can be found in very large numbers but best used in mixed mushroom dishes due to their tofu like texture.

Mushroom Type
Common Names Stump Puffball
Scientific Name Lycoperdon pyriforme
Season Start Jul
Season End Nov
Average Mushroom height (CM) 7
Average Cap width (CM) 4
Please note that each and every mushroom you come across may vary in appearance to these photos.

Fruiting Body

Starting spherical becoming slightly flattened or club-shaped. White turning cream to brown with a powdery finish when young. Darker umbo-like top which opens to release the spores.


Pure white and soft when edible but inedible when the inside starts turning yellow then becoming brown and dusty as the spores form.


Mixed woodland, pasture, commons and heaths but always growing on old stumps or the roots of stumps underground. Can grow individually but usually in very large groups with the chance of finding more nearby.

Possible Confusion

Can be confused with very young Amanitas so the mushrooms should be sliced vertically, the stem and cap of the Amanita will be obvious.
The Earthballs from the Scleroderma family, pictured, can look similar but the tough nature of the mushroom and the dark, never pure white, interior should help avoid confusion.

Spore Print


Taste / Smell

Good but can be a bit ‘spongy’ in texture. Must be eaten while the flesh is still white throughout.



Other Facts

There are various different Lycoperdons which look similar, the light coloured Puffballs are edible but care should be taken to save possible confusion with Scleroderma species. Like the giant puffball the spores can be used as a stiptic so staunch blood flow or ‘puffed’ onto burns to help with the healing. The spores breathed in however can cause Lycoperdonosis, a lung disease, so care should be taken handling mature specimens.


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