Mushroom Stuffing
Stuffing doesn’t actually need to be ‘stuffed’ inside poultry to be delicious. This stove-cooked and oven-baked plant-based version of stuffing is for mushroom lovers. With sage, thyme, toasted bread, and heaps of mushrooms, you’ll have a Thanksgiving-worthy stuffing that’s even more flavorful than traditional versions.
Tips & Tricks
What kind of mushrooms?
You can use any kind of mushroom you enjoy, or a mixture of mushrooms. The more varied, the more interesting the flavor!
What if the stuffing is mushy at the end?
If your stuffing is still moist and there’s still liquid to evaporate, it’s best to keep it in the oven for longer rather than trying to cook over the stove. Keep it in as long as you need for the liquid to evaporate, but keep a careful watch on it.
Fresh or dried herbs?
This recipe really benefits from fresh herbs. It truly enhances the flavor of the dish.
That said, dried herbs were also used in testing this recipe and the flavor was still delicious!
Ingredients:
1 baguette or day-old bread, cut into 1-inch cubes
6 tbsp olive oil
1 lb. mushrooms (any variety), chopped
1 large onion, chopped
2 stalks celery, chopped
1 tbsp garlic, minced
2 tbsp freshly minced sage (or 2 tsp dried)
1 tsp thyme, or 2 sprigs fresh thyme
1 tbsp maple or agave syrup
2 - 3 cups vegetable stock
kosher salt
black pepper
Directions:
Preheat the oven to 350 degrees Fahrenheit. Toast the bread cubes for 15 - 20 minutes, or until they’re nicely browned and crisp.
Meanwhile, heat the olive oil in a Dutch oven, or another oven-proof pan. Add the mushrooms and sprinkle with some salt to release the juices. Cook for 5 - 8 minutes, or until most of the liquid has been evaporated. Stir in the onions, celery, garlic, sage, and thyme. Cook for another 5 minutes. Add the maple syrup and season with salt and pepper to taste.
Take off the heat and add 2 cups of the broth. Toss in the bread cubes and mix thoroughly. If the bread is still dry after mixing all the way through, add some more broth until everything looks moist. (Be careful not to overflow with liquid).
Cover and bake for 30 minutes. Then uncover and bake for another 10 minutes to make golden. (If there’s still liquid in the pan and the stuffing is too moist, keep in the oven for longer).
Take out and serve!
Mushroom Stuffing
Stuffing doesn’t actually need to be ‘stuffed’ inside poultry to be delicious. This stove-cooked and oven-baked plant-based version of stuffing is for mushroom lovers. With sage, thyme, toasted bread, and heaps of mushrooms, you’ll have a Thanksgiving-worthy stuffing that’s even more flavorful than traditional versions.
Ingredients
- 1 baguette or day-old bread, cut into 1-inch cubes
- 6 tbsp olive oil
- 1 lb. mushrooms (any variety), chopped
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 tbsp garlic, minced
- 2 tbsp freshly minced sage (or 2 tsp dried)
- 1 tsp thyme, or 2 sprigs fresh thyme
- 1 tbsp maple or agave syrup
- 2 - 3 cups vegetable stock
- kosher salt
- black pepper
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Toast the bread cubes for 15 - 20 minutes, or until they’re nicely browned and crisp.
- Meanwhile, heat the olive oil in a Dutch oven, or another oven-proof pan. Add the mushrooms and sprinkle with some salt to release the juices. Cook for 5 - 8 minutes, or until most of the liquid has been evaporated. Stir in the onions, celery, garlic, sage, and thyme. Cook for another 5 minutes. Add the maple syrup and season with salt and pepper to taste.
- Take off the heat and add 2 cups of the broth. Toss in the bread cubes and mix thoroughly. If the bread is still dry after mixing all the way through, add some more broth until everything looks moist. (Be careful not to overflow with liquid).
- Cover and bake for 30 minutes. Then uncover and bake for another 10 minutes to make golden. (If there’s still liquid in the pan and the stuffing is too moist, keep in the oven for longer).
- Take out and serve!
Notes
- You can use any kind of mushroom you enjoy, or a mixture of mushrooms. The more varied, the more interesting the flavor!
- If your stuffing is still moist and there’s still liquid to evaporate, it’s best to keep it in the oven for longer rather than trying to cook over the stove. Keep it in as long as you need for the liquid to evaporate, but keep a careful watch on it.
- This recipe really benefits from fresh herbs. It truly enhances the flavor of the dish. That said, dried herbs were also used in testing this recipe and the flavor was still delicious!