Description

This savory Mushroom Stuffing recipe features a flavorful combination of sautéed mushrooms, fresh herbs, and toasted French bread cubes, perfect as a comforting side dish for any meal. The mushrooms and vegetables are cooked until tender and aromatic, then combined with vegetable broth to create a moist, hearty stuffing baked to golden perfection.

Ingredients

Bread

1 loaf French bread (cubed)

Vegetables and Aromatics

1 pound mushrooms (sliced; mix of cremini, oyster, and shiitake preferred)
1 onion (diced)
3 celery stalks (diced)
4 garlic cloves (minced)

Herbs and Seasonings

2 tablespoons fresh sage (chopped)
1 tablespoon thyme (chopped)
1 tablespoon fresh rosemary (chopped)
1 tablespoon soy sauce
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons fresh parsley (chopped)

Fats and Liquids

3 tablespoons butter
2 tablespoons olive oil
3 cups low sodium vegetable broth

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Instructions

Preheat and toast bread: Preheat the oven to 400˚F. Place the cubed French bread in a 9x13-inch baking dish and bake for 20 minutes, tossing halfway through to ensure even toasting. Remove from oven and set aside.
Sauté mushrooms: In a large skillet, heat butter and olive oil over medium heat until melted and shimmering. Add sliced mushrooms and cook for 10 minutes, stirring occasionally, until all moisture evaporates and mushrooms become tender.
Cook vegetables and aromatics: Add diced onion and celery to the skillet, cooking for another 5 to 6 minutes until they begin to soften. Stir in minced garlic, sage, thyme, rosemary, soy sauce, salt, and black pepper. Cook for an additional 1 to 2 minutes until the garlic is fragrant.
Deglaze and combine: Pour the vegetable broth into the skillet to deglaze, stirring to lift any browned bits. Remove from heat.
Mix stuffing: Transfer the mushroom and vegetable mixture over the toasted bread cubes in the baking dish. Add chopped fresh parsley and gently toss everything together to combine thoroughly, allowing the bread to absorb the liquid.
Bake stuffing: Place the baking dish back into the oven and bake for 30 minutes, or until the top is nicely browned and crispy.

Notes

Use a mixture of mushrooms like cremini, oyster, and shiitake for the best flavor and texture.
Using low sodium vegetable broth helps control the saltiness while adding moisture and depth.
To make this stuffing vegan, substitute butter with vegan margarine or additional olive oil and ensure soy sauce is gluten-free if needed.
For a gluten-free version, swap French bread with your favorite gluten-free bread cubed and toasted.
Make ahead tip: Assemble the stuffing mixture, cover, and refrigerate overnight; bake just before serving, adding extra broth if needed.