Recipes » Side Dishes

Mushroom Stuffing

Yumna Jawad

Updated Oct 12, 2025

4.50 from 4 votes

This easy mushroom stuffing casserole is made with three types of mushrooms, fresh sage, and French bread, and is ready for the oven in under 20 minutes.

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Prep Time 20 minutes mins

Servings 8 servings

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Try homemade mushroom stuffing for Thanksgiving!

This mushroom stuffing recipe is for when I want something a little richer than the usual bread stuffing. The mushrooms add a savory flavor, and the soy sauce gives it that extra something I can’t quite name but would miss if it weren’t there.

I usually use a mix of cremini, oyster, and shiitake mushrooms when making mushroom stuffing, whatever I can find, really. They cook down with the herbs and soak into the bread, so everything tastes earthy and balanced without feeling heavy.

Happy Cooking!
– Yumna

Mushroom Stuffing Ingredients

• Mushrooms: I use a mix of cremini, oyster, and shiitake. Read my tips on how to slice mushrooms.
• French bread: Sourdough and ciabatta also work. So does stale bread.
• Vegetables: Get my tips on how to dice an onion and how to dice celery.
• Garlic: Here’s a tutorial on how to mince garlic.
• Fats: Unsalted butter and extra virgin olive oil.
• Soy sauce: You can also use tamari or coconut aminos.
• Vegetable broth: Here’s how to make your own vegetable stock.
• Fresh herbs: Sage, thyme, rosemary, and parsley. If you use dried herbs, use half the amount listed in the recipe. Here’s a quick tutorial on how to chop parsley.
• Seasonings: Just salt and pepper.

How to Make Mushroom Stuffing

Mushroom Stuffing Recipe

Author: Yumna Jawad

4.50 from 4 votes

This easy mushroom stuffing casserole is made with three types of mushrooms, fresh sage, and French bread, and is ready for the oven in under 20 minutes.

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Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Servings8 servings

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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 9×13-inch baking dish. Bake for 20 minutes, tossing halfway through. Remove from the oven and set aside.
• Meanwhile, heat the 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 evaporates.
• Add the onions and celery, cooking for another 5–6 minutes until they begin to soften. Add the garlic, sage, thyme, rosemary, soy sauce, salt, and pepper. Continue cooking for another 1–2 minutes until the garlic is fragrant. Add the broth to deglaze the pan and remove it from the heat.
• Transfer the mushroom mixture on top of the toasted bread cubes along with the parsley. Gently toss until well combined and the liquid absorbs.
• Bake for 30 minutes or until the top is browned well.

Equipment

• Rectangular Ceramic Baking Dish – 9×13
• Knife Block Set
• Cutting Board
• Measuring Cups and Spoons
• Garlic Press

Notes

• My Top Tip: Don’t skip toasting the bread. Drying out the bread helps it absorb the broth and makes sure it softens without losing its shape. To save time and skip the toasting step, leave the cubed bread out to dry on a baking sheet overnight.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350ºF until warmed through. If you’re worried it will dry out, cover it with foil.
• Freezing: Put it in a freezer-safe container or bag, pressing out as much air as possible. Seal tightly and store in the freezer for up to 3 months.

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.

Did You Make This Recipe?

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Recipe Variations

• Add nuts. Stir some chopped walnuts or pecans into the stuffing mixture before baking.
• Make it sweet and savory. Add dried cranberries, sliced figs, or chopped dates before baking.
• Increase the protein. Cooked lentils or chickpeas are nice additions. If the stuffing doesn’t have to be vegetarian, you could add some crumbled turkey sausage.

Recipe Tips

1. Don’t skip toasting the bread. Drying out the bread helps it absorb the broth and makes sure it softens without losing its shape. To save time and skip the toasting step, leave the cubed bread out to dry on a baking sheet overnight.
2. Slice your mushrooms and veggies the same size. This way, they all cook at the same speed.
3. Don’t put this stuffing inside a turkey. I wrote the recipe specifically so the large bread cubes and vegetables would bake in a wide dish, so they can really brown.
4. Let it sit before serving. If you scoop it too soon, while it’s still hot, the mushroom stuffing could fall apart.

Serving Ideas

• Mains: Air Fryer Turkey Breast, Vegetarian Shepherd’s Pie, Easy Baked Spaghetti
• Soups: White Bean Soup, Acorn Squash Soup, Lebanese Crushed Lentil Soup
• Sides: Smashed Brussels Sprouts, Sautéed Kale, Green Bean Salad

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
• Oven-Roasted Brussels Sprouts
• Instant Pot Mashed Potatoes
• Cauliflower Au Gratin
• Oven-Roasted Carrots