Mushroom Stuffing
Updated Oct 05, 2026
Mushroom stuffing made with three kinds of mushrooms, French bread, sage, and fresh herbs. An easy vegetarian stuffing casserole with a crispy top.
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Mushroom stuffing should actually taste like mushrooms, at least to me. So I use three kinds here, and I use a good amount of sage too. It looks like a lot of mushrooms when they first hit the pan, but they cook down so much that by the time the bread goes in, it feels just right. I make my sage and mushroom stuffing with French bread and vegetable broth, and I really don’t miss the turkey drippings. The mushrooms are already doing plenty. The only thing I’m a little picky about is the top. I want it good and crisp, with the middle still soft.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I used to stop cooking the mushrooms once they had softened and picked up some color, even if there was still a little liquid sitting in the pan. That was a mistake. The extra moisture ended up in the stuffing later and made the bread softer than I wanted. Now I cook the mushrooms down until the pan is almost dry and the mushrooms are browned.
I’ve made mushroom stuffing with just one kind of mushroom before, and it always tasted a little one-note to me. The cremini, oyster, and shiitake each bring something different, especially once they’ve all browned together. I like getting the meatier pieces of cremini, the softer oyster mushrooms, and the stronger shiitake flavor in the same bite. Three kinds sounds a little excessive until you make it with one and miss the other two.
I also used to pour the broth straight over the bread and leave whatever was stuck to the skillet behind. Now I add the broth to the pan first and scrape up all those browned bits from the mushrooms, onions, and celery. There’s too much flavor sitting down there to wash it away. And I still dry the bread cubes first because once stuffing goes mushy, there’s really no bringing it back.
Happy Cooking!
– Yumna
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Mushroom Stuffing Ingredients
- Mushrooms: I use a mix of cremini, oyster, and shiitake. Slice them into similar-size pieces so they cook evenly, and remove the tough stems if you’re using shiitakes. Read my tips on how to slice mushrooms.
- Bread: I use French bread, but sourdough and ciabatta also work. Loaf sizes vary, so check that the bread feels dry all the way through after toasting, rather than just browned on the outside.
- Butter, oil, and aromatics: Onion, celery, and garlic cook in unsalted butter and olive oil. Dice the onion and dice the celery into small pieces so they soften easily. Keep the minced garlic separate since it goes in after the vegetables.
- Fresh herbs: I use fresh sage, fresh thyme, fresh rosemary, and fresh parsley. Chop them finely so you don’t bite into large leaves or woody pieces. If you only have dried herbs, use 2 teaspoons dried sage, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.
- Broth and soy sauce: Use low-sodium vegetable broth or make homemade vegetable stock. If you don’t have low-sodium soy sauce, you can also use tamari or coconut aminos.
- Seasonings: Just salt and black pepper.
How to Make Mushroom Stuffing
These step-by-step photos walk you through how to make Mushroom Stuffing. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Homemade Mushroom Stuffing recipe below
1. Cut the bread
Place the cubed French bread in a baking dish, spreading it out as evenly as you can.
2. Toast the bread
Bake until browned, tossing halfway through. The cubes should be browned and dry before you add the broth.
3. Cook the mushrooms
Heat the butter and olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until the liquid they release evaporates.
4. Add the onion and celery
Stir the diced vegetables into the mushrooms and cook until they begin to soften.
5. Stir in the garlic and herbs
Add the garlic, sage, thyme, rosemary, soy sauce, salt, and pepper. Cook until the garlic is fragrant.
6. Pour in the broth
Scrape up any browned bits from the bottom of the skillet as you stir in the vegetable broth. Remove the pan from the heat.
7. Combine with the bread
Pour the mushroom mixture over the toasted cubes and add the parsley. Gently toss, reaching down to the bottom of the dish, until the bread absorbs the liquid.
8. Bake Mushroom stuffing
Return the dish to the oven and bake until the top is well browned.
Full homemade mushroom stuffing Recipe
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Mushroom Stuffing Recipe
Video
Ingredients
- 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.
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Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Diced apple. Add 1 peeled, finely diced apple with the onion and celery if you like a little sweetness with the sage and mushrooms.
- Chopped nuts. Fold in ½ cup toasted, chopped pecans or walnuts with the parsley for some crunch.
- Dried fruit. Add ⅓ cup dried cranberries, sliced figs, or chopped dates with the bread and mushroom mixture.
Recipe Tips
- Give the mushrooms enough room to cook. Use a large skillet so the liquid can evaporate. If the pan is crowded, cook the mushrooms in batches, dividing the butter and oil between them.
- Check the pan before adding the vegetables. Ten minutes is a guide. If there’s still liquid around the mushrooms, keep cooking before adding the onion and celery.
- Toss gently but thoroughly. The bread at the bottom needs broth, too. Fold the mixture together instead of stirring hard, which can break up the softened cubes.
- 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: I like serving this stuffing alongside vegetarian shepherd’s pie, easy baked spaghetti, or roasted cauliflower steaks.
- Soups: I pair a scoop of mushroom stuffing with white bean soup, acorn squash soup, or Lebanese crushed lentil soup.
- Sides: To round out the meal, I like adding smashed Brussel sprouts, sautéed kale, or green bean salad.
Troubleshooting
The bread may not have dried enough during toasting, or the mushrooms may have still had liquid in the pan. Toast the cubes until dry throughout and cook off the mushroom liquid before adding the other vegetables. If the finished stuffing is too wet, bake it uncovered a little longer, covering only if the top starts getting too dark.
The broth may not have reached all the bread. Before baking, gently fold the mixture from the bottom of the dish to the top. If you still find dry pieces after tossing, add vegetable broth 2 tablespoons at a time, just until those pieces are moistened.
No, I don’t recommend it. I wrote the recipe specifically so the large bread cubes and vegetables would bake in a wide dish, so they can really brown.
More Side Recipes
Vegetarian Butternut Squash Stuffing
Roasted Garlic Mashed Potatoes
Comments
Thank you, Yumna, for sharing your stuffing recipe! It was amazing and will forever be our family’s go-to. Happy Thanksgiving!
Awww, you’re so welcome!! So glad you and your family loved it, Courtney! That makes me so happy to hear!
I tried this yesterday the steps are clear and all but I am not a fan of the taste it was too much celery for me.
So sorry to hear it didn’t turn out how you expected. Did you make sure to sauté the celery and onion together until they softened?
Well, logically, just reduce the celery next time. No one is wedded to any recipe are they?
Huge hit at our thanksgiving table. Will make again next year!
Aww, so glad to hear it!! Thanks, Sam!
Delicious!!! Everyone enjoyed!!! Will definitely be making this more often
Yay, that’s awesome!! So happy everyone loved it! Thank you!!
This sounds delicious!! I don’t ever have fresh herbs. Is there a conversion for amounts of dried herbs instead of the fresh? Thank you.
Yes—1 tablespoon of fresh herbs is about 1 teaspoon of dried herbs. Hope that helps! Enjoy!!