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Vegetarian Mushroom Stuffing baked to golden perfection

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.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
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.