Vegetarian Mushroom Stuffing
A comforting and hearty vegetarian stuffing loaded with earthy mushrooms and aromatic herbs, perfect for any festive meal or family gathering.
Ingredients
Main Ingredients
- 6 cups Bread (cubed, about 6 cups) Use day-old bread for the best texture; sourdough or whole wheat is ideal.
- 1 lb Mushrooms (chopped) Cremini mushrooms are recommended for their rich, earthy flavor.
- 2 cups Vegetable broth Homemade is best, but store-bought works fine.
- 1 large Onion (diced) Adds a sweet base to the stuffing.
- 1 cup Celery (diced) Provides a refreshing crunch.
- 4 cloves Garlic (minced) A must-have for flavor enhancement.
- 2 tbsp Fresh herbs (thyme and sage) Use fresh whenever possible.
- 2 tbsp Olive oil For sautéing; butter can be substituted for extra richness.
- to taste Salt and pepper Always season to your liking.
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat. Add the diced onions and celery. Sauté for about 5 minutes until they soften, then add the garlic and mushrooms.
- Stir in the thyme and sage, allowing those herby notes to blossom for about 1-2 minutes. Add salt and pepper to taste.
- In a large mixing bowl, combine the sautéed veggies with the cubed bread. Gradually pour in the vegetable broth and toss until the bread is evenly moistened but not soggy.
Baking
- Transfer the mixture to a greased baking dish. Bake at 350°F (175°C) for around 25–30 minutes until it’s golden brown on top, and a little crunchy around the edges.
- Let it cool slightly before serving. This hearty stuffing can be enjoyed as a side or meal on its own.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes.