This mushroom stuffing is rich, flavorful, and satisfying—perfect for vegetarians and meat-eaters alike. It’s packed with umami from the mushrooms, and the fresh herbs bring it all to life. Whether you’re serving it at Thanksgiving, a holiday feast, or a cozy family dinner, this stuffing adds a gourmet touch without being difficult to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Day-old bread, cubed (sourdough, French, or country bread works well)
Mixed mushrooms (such as cremini, shiitake, and button), chopped
Onion, chopped
Celery, chopped
Garlic, minced
Unsalted butter or olive oil
Fresh thyme
Fresh sage
Fresh parsley
Vegetable or chicken broth
Eggs (to bind, optional)
Salt and pepper to taste
Directions
Preheat oven to 350°F (175°C). Grease a large baking dish.
In a large skillet, melt butter or heat olive oil over medium heat. Add chopped onions and celery and sauté until softened.
Add garlic and mushrooms to the skillet. Cook until the mushrooms release their moisture and start to brown.
Stir in thyme, sage, parsley, salt, and pepper. Cook for another minute, then remove from heat.
In a large bowl, combine the mushroom mixture with the cubed bread.
In a separate bowl, whisk eggs with broth (if using). Pour over the bread mixture and stir until evenly coated.
Transfer the stuffing to the prepared baking dish. Cover with foil.
Bake for 30 minutes, then remove foil and bake for another 15–20 minutes until the top is golden and slightly crisp.
Let rest a few minutes before serving.
Servings and timing
This recipe serves 8. Preparation time: 20 minutes Cook time: 50 minutes Total time: 1 hour 10 minutes
Variations
Add chopped spinach or kale for extra greens.
Stir in dried cranberries or toasted pecans for a touch of sweetness and crunch.
Use wild mushrooms for a deeper, more complex flavor.
Make it vegan by skipping the eggs and using plant-based butter and broth.
Add grated Parmesan for a cheesy variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 325°F until heated through, or microwave individual portions. You can also freeze stuffing for up to 1 month. Thaw overnight before reheating.
FAQs
What kind of bread works best for stuffing?
Crusty, day-old bread like sourdough, French, or country-style bread works best as it holds up to the moisture.
Can I make this stuffing vegan?
Yes, simply use olive oil, vegetable broth, and omit the eggs.
Do I have to use eggs?
No, eggs help bind the stuffing but are optional. Without them, the texture will be slightly looser.
What mushrooms should I use?
Cremini, button, shiitake, or a mix of wild mushrooms all work great.
Can I make this ahead of time?
Yes, you can assemble the stuffing a day ahead and bake it before serving.
Can I use dried herbs instead of fresh?
Yes, but reduce the amount since dried herbs are more concentrated. Use about one-third the quantity.
How do I keep the stuffing from getting soggy?
Use dried-out bread and add broth gradually until the mixture is moist but not soggy.
Can I add meat to this stuffing?
Yes, cooked sausage or bacon can be added for extra richness and flavor.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free bread.
What can I serve with mushroom stuffing?
It pairs well with roasted meats, vegetables, or as part of a holiday spread.
Conclusion
Mushroom stuffing is a hearty, flavorful side dish that brings earthy richness and classic comfort to any table. With its balance of herbs, vegetables, and tender bread, it’s a must-try recipe that’s both versatile and satisfying. Whether for a festive gathering or a cozy dinner, this stuffing is sure to impress.
Mushroom stuffing is a savory and satisfying side dish made with crusty bread, mixed mushrooms, aromatic vegetables, and fresh herbs. It’s perfect for holiday meals or cozy dinners, offering deep umami flavor and a comforting texture.
Author:Catherine
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:8 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
8 cups day-old bread, cubed (sourdough, French, or country bread)
Preheat oven to 350°F (175°C) and grease a large baking dish.
In a large skillet, melt butter or heat olive oil over medium heat. Add chopped onions and celery and sauté until softened.
Add garlic and mushrooms. Cook until mushrooms release moisture and begin to brown.
Stir in thyme, sage, parsley, salt, and pepper. Cook for another minute and remove from heat.
In a large bowl, combine the mushroom mixture with cubed bread.
In a separate bowl, whisk eggs with broth (if using). Pour over bread mixture and stir until evenly moistened.
Transfer stuffing to prepared baking dish and cover with foil.
Bake for 30 minutes, then remove foil and bake another 15–20 minutes until top is golden and crisp.
Let rest for a few minutes before serving.
Notes
Add spinach or kale for extra greens.Mix in cranberries or pecans for sweetness and crunch.Use wild mushrooms for a more intense flavor.Make it vegan with plant-based butter, broth, and no eggs.Add Parmesan for a cheesy version.
