Vegetarian Mushroom Stuffing: Why 1 Secret Ingredient Matters

THE HEARTWARMING AROMA OF TRADITION

Hey there, fellow foodies! As the seasons turn and cooler weather beckons us indoors, our thoughts often drift to cozy gatherings, comforting meals, and the timeless joy of sharing good food with loved ones. For many, stuffing is the quintessential dish that evokes these cherished memories, a warm hug on a plate. But who says this beloved classic can’t get a delicious and vibrant vegetarian makeover? Today, we’re diving into a recipe that promises to become a new family favorite – a Vegetarian Mushroom Stuffing that’s so rich, so flavorful, and so utterly satisfying, you won’t miss a thing!

WHY MAKE THIS RECIPE

You will love this recipe for several reasons:

BURSTING WITH UMAMI FLAVOR
The mushrooms bring an incredible depth of savory, earthy goodness.

WHOLESOME & SATISFYING
It is packed with vegetables and hearty bread. It feels substantial and nourishing.

PERFECT FOR ANY OCCASION
This **Vegetarian Mushroom Stuffing** is great for holidays, Sunday dinner, or a weeknight treat.

EASILY CUSTOMIZABLE
You can change it to fit your taste and what you have.

A FANTASTIC VEGETARIAN ALTERNATIVE
It gives a delicious option for your vegetarian guests.

HOW TO MAKE VEGETARIAN MUSHROOM STUFFING

Let’s get cooking! Here is everything you need to create this dish.

INGREDIENTS OF: VEGETARIAN MUSHROOM STUFFING

• Bread: Day-old sourdough, artisan white, or whole wheat, cut into cubes.
• Mushrooms: A mix of cremini, shiitake, and/or oyster mushrooms.
• Aromatics: Onions, celery, and garlic, finely diced.
• Herbs: Fresh sage, thyme, and rosemary.
• Vegetable Broth: Low sodium, good quality broth.
• Butter/Olive Oil: For sautéing and richness.
• Egg (Optional): For binding, if you want a firmer stuffing.
• Seasonings: Salt, black pepper, and a pinch of nutmeg.
• Optional Enhancements: Dried cranberries, chopped pecans or walnuts.

DIRECTIONS OF: VEGETARIAN MUSHROOM STUFFING

1. Prepare the Bread: Cube your bread. Spread it on a baking sheet. Toast it lightly in the oven to dry it out.
2. Sauté the Vegetables: In a large skillet or Dutch oven, melt butter or heat olive oil. Add onions and celery. Cook until softened. Add garlic and cook for one more minute until fragrant.
3. Cook the Mushrooms: Add sliced mushrooms to the skillet. Cook over medium-high heat until they release their liquid and turn golden brown.
4. Add Herbs and Seasonings: Stir in the fresh herbs, salt, pepper, and nutmeg. Cook briefly until fragrant.
5. Combine Ingredients: In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetable and mushroom mixture.
6. Moisten with Broth: Gradually pour in the vegetable broth. Toss gently until the bread is evenly moistened but not soggy. If you use an egg, whisk it into a small amount of the broth before adding.
7. Add Optional Enhancements: Fold in any dried fruit or nuts now.
8. Bake: Transfer the stuffing to a greased baking dish. Cover with foil and bake for 20-30 minutes.
9. Brown Top: Remove the foil. Bake for an additional 10-15 minutes, or until the top is golden brown and crispy.

HOW TO SERVE VEGETARIAN MUSHROOM STUFFING

This dish goes well with many meals!

HOLIDAY MAIN COURSE

Serve it with roasted vegetables (like Brussels sprouts or carrots), cranberry sauce, and a delicious vegetarian gravy.

WEEKNIGHT VEGETARIAN DELIGHT

Enjoy it as a hearty side dish with a simple green salad or a protein like baked tofu or tempeh.

STUFFED BELL PEPERS OR SQUASH

Use leftover **Vegetarian Mushroom Stuffing** to fill roasted bell peppers or acorn squash halves.

HOW TO STORE VEGETARIAN MUSHROOM STUFFING

Leftover Vegetarian Mushroom Stuffing can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave until warmed through. Once baked and completely cooled, you can freeze individual portions or the entire batch in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until hot.

TIPS TO MAKE VEGETARIAN MUSHROOM STUFFING

• Dry the bread: This stops the stuffing from being soggy.
• Use different mushrooms: This adds more flavor to your Vegetarian Mushroom Stuffing.
• Fresh herbs are best: While dried herbs work, fresh herbs make the taste much better.
• Adjust broth: Some people like moister stuffing, others like it drier. Add broth slowly.
• Make ahead: Prepare the stuffing mixture the day before. Bake just before serving.

VARIATION

Get creative and make this Vegetarian Mushroom Stuffing your own!

GLUTEN-FREE OPTION

Use gluten-free bread cubes.

VEGAN VERSION

Use olive oil or vegan butter instead of butter. Skip the egg if you use it.

ADD MORE VEGETABLES

Add finely diced carrots, spinach, or kale for more nutrients and color.

SPICY KICK

Add red pepper flakes or a diced jalapeño to the sautéed vegetables.

FAQS

Q1: CAN I MAKE THIS VEGETARIAN MUSHROOM STUFFING AHEAD OF TIME?

Yes, you can! You can prepare the entire stuffing mixture (without baking) up to 24 hours before. Store it covered in the refrigerator. Before baking, let it warm to room temperature for about 30 minutes. Then bake it as directed.

Q2: WHAT KIND OF MUSHROOMS ARE BEST FOR THIS VEGETARIAN MUSHROOM STUFFING?

For the best flavor and texture, use a mix of mushrooms. Cremini (baby bellas) are good. Adding shiitake, oyster, or rehydrated dried porcini will give your **Vegetarian Mushroom Stuffing** a deeper umami flavor.

Q3: IS IT POSSIBLE TO MAKE THIS VEGETARIAN MUSHROOM STUFFING WITHOUT BREAD?

Stuffing usually has bread. You could use cooked quinoa or wild rice instead for a grain-based, bread-free **Vegetarian Mushroom Stuffing**. But it will have a very different texture from classic stuffing.

Classic Vegetarian Mushroom Stuffing

This classic vegetarian mushroom stuffing is a savory and aromatic side dish, featuring toasted bread cubes combined with sautéed mushrooms, onions, celery, and fresh herbs. It's perfectly baked to achieve a golden, crispy top while remaining moist and flavorful inside.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 8 servings

Calories 320 kcal

Equipment

• Baking sheet
• Large skillet or Dutch oven
• Large mixing bowl
• 9x13 inch baking dish

Ingredients

  

Main Ingredients

• 1 loaf day-old sourdough or artisan white bread (about 12-14 oz), cut into 1-inch cubes
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 large onion finely diced
• 2 celery stalks finely diced
• 3 cloves garlic minced
• 2 tbsp unsalted butter or olive oil
• 2 tbsp fresh sage chopped
• 1 tbsp fresh thyme chopped
• 1 tbsp fresh rosemary chopped
• 1.5 cups low-sodium vegetable broth (plus more if needed)
• 1 large egg (optional, for firmer stuffing)
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp nutmeg

Optional Mix-ins

• 0.5 cup dried cranberries (optional)
• 0.5 cup chopped pecans or walnuts (optional)

Instructions

 

Preparation

• Preheat oven to 300°F (150°C) and toast bread cubes on a baking sheet for 10-15 minutes until lightly dried.
• In a large skillet, melt butter or heat oil, then sauté diced onions and celery for 5-7 minutes until soft, followed by minced garlic for 1 minute.
• Add sliced mushrooms to the skillet, increase heat to medium-high, and cook for 8-10 minutes until golden brown and their liquid has been released.
• Stir in fresh sage, thyme, rosemary, salt, black pepper, and nutmeg, cooking for 1 minute until fragrant.

Assembly

• Combine the toasted bread cubes with the sautéed vegetable and mushroom mixture in a large mixing bowl.
• Whisk an optional egg into 1/2 cup of vegetable broth, then gradually pour the broth (with or without egg) over the bread mixture, tossing gently until evenly moistened. Add more broth if needed.
• Gently fold in optional dried cranberries and chopped nuts.

Baking & Serving

• Transfer the mixture to a greased 9x13 inch baking dish and cover it with aluminum foil.
• Bake the covered stuffing for 20-30 minutes.
• Remove the foil and continue baking for 10-15 minutes, or until the top is golden brown and crispy.
• Serve the stuffing hot.

Notes

This versatile stuffing can be made ahead of time and reheated. For a richer flavor, consider using vegetable bouillon instead of broth. Adjust broth quantity to achieve desired moisture; ensure bread is moist but not soggy. The egg is optional and helps create a firmer stuffing.