Mushroom Stuffing

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This mushroom stuffing is my answer to anyone who thinks stuffing is just a bread filler. It’s earthy, hearty, and packed with umami goodness thanks to a mix of mushrooms and a little hit of soy sauce.

Mushroom stuffing in a baking dish with extra parsley on top and a serving spoon dipped in.

Recipe At a Glance
Ingredients to Make Mushroom Stuffing
Popular Substitutions & Additions
How to Make Mushroom Stuffing
Tips for Making the Best Mushroom Onion and Sage Stuffing
What to Serve With Sage and Mushroom Stuffing
Frequently Asked Questions
More Holiday Side Dish Recipes:
Mushroom Stuffing Recipe

While you can make this mushroom stuffing with your favorite type of mushroom, I love using a mix of mushrooms—cremini, oyster, shiitake—because they each bring their own character, and when they cook down with fresh herbs like sage and rosemary. One last thing! Don’t skip the bit of soy sauce this recipe calls for. It adds umami, which is a sort of savory flavor that’s hard to describe, but you know it when you taste it.

Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop and oven
Dietary Info: Vegetarian
Key Flavor: Earthy mushroom and fresh herb medley
Skill Level: Easy

Why This Is So Good

Ready in about an hour: I try to keep my sides easy, and while the cooking time is a little longer for this stuffing, it’s really the oven doing the work instead of me, so I am good with it!
Make-ahead: For those who like to plan ahead, you can bake this stuffing the day before and reheat it before serving.
Vegetarian: I like to make sure I have plenty of vegetarian-friendly dishes on the table for those that aren’t eating turkey! This sage and mushroom stuffing fits the bill.

Ingredients to Make Mushroom Stuffing

Ingredients for recipe: loaf French bread, butter, salt and pepper, onion, soy sauce, oil, sliced mushrooms, celery, fresh sage, thyme, and rosemary, garlic cloves, and broth.

French bread: This type of loaf has a crisp exterior and soft interior, which is what you want for this mushroom stuffing! That way, it’ll absorb flavors well but still keep its shape.
Butter and olive oil: I like to use both for cooking the mushrooms. The oil helps the mushrooms brown and the butter adds flavor.
Mushrooms: I use a mixture of mushrooms, like cremini, oyster, and shiitake. Try to slice them about the same thickness so they cook at the same speed.
Onion, celery, and garlic: This is a classic stuffing aromatic trio! They add a ton of flavor. Make sure to dice the onion and celery and mince the garlic!
Sage, thyme, and rosemary: I like to use fresh herbs because they taste brighter, but you can substitute dried. If you’re doing that, use half of the amount the recipe calls for.
Soy sauce: Just a bit of this adds a savory depth of flavor!
Vegetable broth: The bread absorbs this, turning it crisp-soft.
Fresh parsley: I like to top the mushroom stuffing with chopped, fresh parsley!

Popular Substitutions & Additions

Use a different bread. Sourdough or ciabatta would also be great! Personally, I love the tanginess of sourdough. It helps to cut through the stuffing’s richness!
Add in nuts. Toss chopped walnuts or pecans into the stuffing mixture before baking.
Try dried fruit. I love savory-sweet flavors! Dried cranberries, sliced figs, or chopped dates could work really well in this recipe.
Add protein. If you don’t care about this stuffing being vegetarian, you could add some crumbled turkey sausage.

How to Make Mushroom Stuffing

Stuffing really is easy to make and is all about building flavor. Cooking the mushrooms with the aromatics and fresh herbs is what really sets this recipe apart.

Bread cubes in a baking dish. — **Step 1:** Place the bread cubes in a baking dish.

After toasting bread cubes. — **Step 2:** Bake until browned, stirring halfway through.

Mushrooms in skillet before cooking. — **Step 3:** Heat the butter and olive oil in a large skillet. Once melted and shimmering, add the mushrooms and cook until the moisture has evaporated.

Mushrooms after cooking until browned with celery and onion added. — **Step 4:** Add the onions and celery, cooking until they begin to soften.

Mushroom filling after cooking with garlic, herbs, soy sauce, salt and pepper are added — **Step 5:** Add the garlic, sage, thyme, rosemary, soy sauce, salt, and pepper, and continue cooking until the garlic is fragrant.

Broth adding to mushrooms in skillet. — **Step 6:** Add the broth to deglaze the pan and remove from heat.

Stuffing mixture in a large baking dish. — **Step 7:** Transfer the mushroom mixture to the toasted bread cubes along with the parsley. Gently toss until well combined and the liquid is absorbed.

After baking until browned and toasty. — **Step 8:** Bake until the top is browned well.

Tips for Making the Best Mushroom Onion and Sage Stuffing

Don’t skip toasting the bread. Drying the bread out will help it absorb the broth and ensure that it softens but still retains its shape! You could also leave the cubed bread out to dry overnight on a baking sheet and skip the toasting step.
Cut your veggies uniformly. I mentioned this with the mushrooms, but try to cut all of the vegetables finely. This will help them cook at the same speed! No one wants to bite into a big, raw piece of onion.
Don’t put this stuffing inside of a turkey. It’s simply not meant for that! The large cubes of bread and the vegetables benefit from cooking in a wider baking dish where they can really brown.
Let it sit before serving. This will allow you to scoop and serve the mushroom stuffing easily. When it’s super hot, it can fall apart.

Cooked mushroom stuffing in a baking dish.

What to Serve With Sage and Mushroom Stuffing

Frequently Asked Questions

How do you store and reheat mushroom stuffing?

Kept in a fridge in an airtight container, this stuffing will last for about 4 days. To reheat it, pop it in a 350˚F oven until warmed through. If you’re worried about it drying out, you can cover it with foil.

Can I use stale bread for stuffing?

Yes! Stale bread works great in stuffing. You’ll want it to be pretty dry, though, so make sure to air dry the bread cubes for 24 to 48 hours beforehand.

Do I have to cook the vegetables before adding them to the stuffing?

Yes, you should absolutely cook the vegetables. This softens them and helps release their flavors. If you don’t, the vegetables might not cook!

A plate with mushroom stuffing, mashed potatoes, cranberry sauce, and sliced turkey with gravy.

Savory and rich, this Mushroom Stuffing might upstage the turkey if you’re serving it for Thanksgiving!

More Holiday Side Dish Recipes:

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