Mushroom Stuffing

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

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 236kcal

Author Yumna Jawad

Equipment

Rectangular Ceramic 13x9 Baking Dish

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 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.

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.

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