Mushroom Stuffing is the perfect addition to your holiday table. Wonderfully flavorful with sage, rosemary, dried thyme, onion, and chicken broth.
Stuffing is truly one of the best parts of any Thanksgiving Dinner. This Mushroom Stuffing recipe makes a delicious and different alternative to traditional Stuffing, so it’s a great recipe to change things up this holiday season.
This easy Mushroom Stuffing recipe with white mushrooms, breading, fresh sage, rosemary, stalks celery, and onion is packed with savory and rich tastes. The bread cubes get lightly toasted on top in the oven, while the mushrooms remain deliciously tender. It’s the perfect stuffing recipe that your whole family is sure to love!
When it comes to planning a Thanksgiving menu, we all know the side dishes are just as important as the Turkey. Soft Dinner Rolls, Fluffy Mashed Potatoes, Cranberry Sauce, and of course stuffing make the holiday what it is. Put the stuffing in your favorite serving dish for a fancy presentation, and enjoy it as part of your classic holiday feast.
BENEFITS OF EATING MUSHROOM STUFFING
Along with how tasty it is, Mushroom Stuffing also comes with some wonderful health benefits. Mushrooms contain a high concentration of antioxidants, B vitamins, and have been found to increase heart health. You’ll get a traditional holiday dish, and some added nutrients on the side.
MORE THANKSGIVING SIDE RECIPES
TIPS FOR MAKING MUSHROOM STUFFING
- Prep time: Start the recipe by preheating your oven temperature to 350, spraying your baking dish, and slicing all the vegetables.
- Sear: Add the butter to a large skillet over medium-high heat, and let it melt before adding in the mushrooms. Sear the mushrooms for 5-7 minutes until they’re lightly browned. Remove the mushrooms from the pan, then add in the celery and onions. Reduce the to medium heat and cook until the onions are translucent. Add in the seasoning, and stir.
- Stuffing mixture: Add the cubed stuffing to a mixing bowl. Transfer mixture of vegetables and the mushrooms to the same bowl, and toss them together. In a separate medium bowl whisk together the broth, eggs, and melted butter. Pour the liquid mixture over the bread cubes. Toss the mixture again so the ingredients are all moistened.
- Cooking time: Pour stuffing in dish and cook uncovered for 30-35 minutes.
VARIATIONS ON MUSHROOM STUFFING
- Bread mixture: Instead of using a store-bought bread stuffing mix, you can make your own cubed bread. Make the bread crumbs out of sourdough bread, french bread, white bread, focaccia, or any other you like. Break the bread of your choice into 1-inch cubes. Prep a rimmed baking dish with cooking spray and toast the bread cubes in the oven to dry them out.
- Mushrooms: Instead of regular white mushrooms you could use wild mushrooms, shiitake mushrooms, or porcini mushrooms in the recipe. If you want wild mushroom stuffing, you can usually purchase good wild mushrooms at local grocery store chains or farmer’s markets.
- Vegan: To make this recipe for vegan diets you’ll need an egg replacement, butter replacement, and broth replacement. For an egg replacement, try using flax eggs. Other than flax eggs you can use mashed avocado or banana. You can use vegetable broth or low sodium vegetable broth to replace the chicken broth. Finally, to make the recipe for vegan diets, you’ll still have to replace the butter. Coconut oil, avocado, or applesauce make good butter replacements.
- Liquid ingredients: You can add different liquid ingredients to the chicken broth like white wine, apple juice, or balsamic vinegar to give an extra tang to the stuffing mix.
- Seasonings: Try adding fresh herbs like fresh thyme, fresh parsley, and sage leaves instead of the dried version in the recipe. You could also mix in freshly ground garlic cloves, fresh oregano, or fresh chives.
- Add-ins: For some extra flavorful ingredients to bake with the mushrooms try chopping up some butternut squash and sweet potatoes. You could also top the dish off with baked bacon strips, grated parmesan cheese, cheddar cheese, or sea salt over the mushroom mixture.
HOLIDAY MAIN DISHES
HOW TO STORE MUSHROOM STUFFING
- Serve: To keep this Mushroom Stuffing recipe from going stale, don’t leave it at room temperature for more than a couple of hours.
- Store: You can cover and store Mushroom Stuffing in the fridge for up to 4 days.
- Freeze: If you want to freeze the leftovers to enjoy later, cover them tightly or put them in an airtight container. It will keep well in the freezer for 1 month.
- Yield: 8 Servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Course: Side
- Cuisine: American
- Author: Sabrina Snyder
- 3 tablespoons unsalted butter
- 16 ounces sliced mushrooms , white or crimini
- 4 stalks celery , finely chopped
- 1/2 yellow onion , finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon rubbed sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon coarse ground black pepper
- 21 ounces cube stuffing
- 3 cups chicken broth
- 2 large eggs
- 4 tablespoons unsalted butter , melted
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.
- Add unsalted butter to a large skillet on medium-high heat.
Add mushrooms and sear until lightly browned for 5-7 minutes.
- Remove mushrooms from the pan and add in the celery and onions.
Reduce heat to medium, cook for 6-8 minutes until translucent.
- Add in the salt, sage, rosemary, thyme, and black pepper and stir.
- To a large bowl add the cube stuffing, vegetable mixture, and mushrooms and toss.
- In a second bowl whisk together chicken broth, eggs, and melted butter.
- Pour the mixture over the bowl and toss gently to moisten the bread cubes.
Pour the mixture into your baking dish and bake, uncovered, for 30-35 minutes.
Yield: 8 Servings, Amount per serving: 261 calories, Calories: 261g, Carbohydrates: 20g, Protein: 6g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 73mg, Sodium: 1008mg, Potassium: 385mg, Fiber: 3g, Sugar: 3g, Vitamin A: 696g, Vitamin C: 8g, Calcium: 53g, Iron: 2g
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