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Mushroom stuffing recipe.
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4.50 from 4 votes

Mushroom Stuffing Recipe

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.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Author: Yumna Jawad

Equipment

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 9x13-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.

Video

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

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