Vegetarian Mushroom Stuffing: Our Top 8 Secrets
This vegetarian mushroom stuffing recipe is packed with savory flavors and features a delightful texture. It's a perfect side dish for any meal, especially during the holidays.
Equipment
- Baking sheet
- Large skillet
- Large mixing bowl
- 9x13 inch baking dish
Ingredients
Main Ingredients
- 10 cups stale bread, cut into 1/2-inch cubes
- 1/2 cup unsalted butter
- 24 ounces cremini mushrooms, sliced
- 2 cups celery, finely chopped
- 1 1/2 cups yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cups vegetable broth
- 2 large eggs, lightly beaten
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat oven to 375°F (190°C). Spread bread cubes on a baking sheet and toast for 10-15 minutes, until lightly golden and dry.
- In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook until softened and browned, about 8-10 minutes.
- Stir in celery, onion, and garlic. Cook for another 5-7 minutes, until vegetables are tender.
- Remove from heat and stir in sage and thyme. Transfer vegetable mixture to a large mixing bowl.
- Add toasted bread cubes to the bowl with the vegetables. Pour in vegetable broth and beaten eggs, mixing gently until thoroughly combined.
- Stir in fresh parsley, salt, and pepper. Adjust seasonings to taste.
- Transfer the stuffing mixture to a 9x13 inch baking dish.
- Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through.
Notes
For extra flavor, use a mixture of wild mushrooms. If you prefer a crispier top, uncover the stuffing for the last 10 minutes of baking.