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.

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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

• 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.

Tips for Making the Best Mushroom Onion and Sage Stuffing

1. 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.
2. 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. 
3. 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.
4. 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.

What to Serve With Sage and Mushroom Stuffing

• Air Fryer Turkey Breast
• Healthy Mashed Potatoes
• Easy Gravy
• Smashed Brussel Sprouts

Frequently Asked Questions

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

More Holiday Side Dish Recipes:

• Thanksgiving Stuffing
• Butternut Squash Stuffing
• Roasted Garlic Mashed Potatoes
• Melting Sweet Potatoes
• Garlic Roasted Potatoes
• Butternut Squash Mac and Cheese
• Holiday Brussels Sprouts
• Healthy Mashed Potatoes
• Cauliflower Au Gratin
• Oven Roasted Carrots

If you try this feel good Mushroom Stuffing recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Review

Mushroom Stuffing

This easy Mushroom Stuffing uses 3 types of mushrooms, is full of fresh herbs and veggies, and is baked in the oven!

4.5 from 4 votes

Author Yumna Jawad

Servings 8 servings

Course Side Dish

Calories 236

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

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Ingredients

  

1x2x3x

• ▢ 1 loaf French bread cubed
• ▢ 3 tablespoons butter
• ▢ 2 tablespoons olive oil
• ▢ 1 pound mushrooms sliced (eg. cremini, oyster, and shiitake)
• ▢ 1 onion diced
• ▢ 3 celery stalks diced
• ▢ 4 garlic cloves minced
• ▢ 2 tablespoon fresh sage chopped
• ▢ 1 tablespoon thyme chopped
• ▢ 1 tablespoon fresh rosemary chopped
• ▢ 1 tablespoon soy sauce
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 3 cups low sodium vegetable broth
• ▢ 3 tablespoons fresh parsley chopped

Instructions

• Preheat the oven to 400˚F. Place the bread cubes in a 9 x 12 inch baking dish. Bake for 20 minutes, tossing halfway through. Remove from the oven and set aside.
• Meanwhile, heat butter and olive oil in a large skillet over medium heat. Once melted and shimmering, add the mushrooms and cook for 10 minutes until the moisture has evaporated.
• Add the onions and celery, cooking for another 5-6 minutes until they begin to soften. Add garlic, sage, thyme, rosemary, soy sauce, salt, and pepper, and continue cooking another 1-2 minutes until the garlic is fragrant. Add the broth to deglaze the pan and remove from heat.
• Transfer the mushroom mixture on top of the toasted bread cubes along with the parsley,and gently toss until well combined and the liquid is absorbed.
• Bake for 30 minutes or until the top is browned well.

Equipment

• Rectangular Ceramic 13×9 Baking Dish

Notes

Storage: 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.

Nutrition

Serving: 1cup, Calories: 236kcal, Carbohydrates: 32g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 612mg, Potassium: 372mg, Fiber: 2g, Sugar: 4g, Vitamin A: 314IU, Vitamin C: 5mg, Calcium: 61mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegetarian

Cuisine American

Course: Side Dish