This savory vegetarian mushroom stuffing is packed with flavor from sage, garlic, and thyme. With just 15 minutes of prep time, this holiday side dish is a must-have on any holiday table!
Whether you are Team Stuffing or Team Mashed Potatoes for your Thanksgiving table, you will love this vegetarian mushroom stuffing recipe. It's full of vegetables, fresh herbs like sage and thyme, and aromatic garlic, with a vegan option.
The rustic bread soaks up all of those delicious flavors while the interior becomes creamy in the oven and the top develops a beautiful golden crust.
With just 15 minutes of prep time, this vegetarian stuffing recipe couldn't be easier. Take the hassle out of your holiday gathering and treat yourself to this simple and flavorful veggie stuffing, and don't forget the red skin mashed potatoes with garlic, buttermilk maple biscuits, roasted carrots and green beans, and roasted squash salad!
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⭐️ Why This Stuffing is the Best
- Creamy and crunchy texture from a mixture of meaty mushrooms, carrots, celery, onion, and sourdough bread
- Rich umami flavor with herby aromatics from sage, garlic, thyme, and parsley
- Easy vegetarian stuffing recipe with 15 minutes of prep time
- Delicious Thanksgiving side dish
- Freezer-friendly so you can enjoy after the holiday season
- Healthy vegetarian stuffing using simple ingredients
🍄 Ingredient Notes
- Onion, carrot, celery & garlic - Our aromatics add flavor and provide a crunchy texture.
- Fresh sage, thyme, and parsley - This trio of fresh herbs add freshness and deep flavor. I highly recommend that you use fresh herbs for optimal flavor.
- Cremini or button mushrooms - Adds deep umami notes and creaminess. For more mushroom recipes, try creamy mushroom curry, cheesy spinach and mushroom quiche, and vegan mushroom risotto with pumpkin.
- Rustic sourdough bread - Go for a rustic, artisan loaf of bread if possible. Since bread is the main ingredient in our mushroom stuffing, we want as much flavor and texture as is possible. Sourdough, multi-grain, whole wheat, or seeded bread will all work well.
📝 Variations & Substitutions
- Add protein. Add your favorite protein to make it that much heartier; tofu or chickpeas would both work well.
- Make vegan: Substitute any vegan butter for the dairy butter.
- Make gluten-free: Use your choice of gluten-free bread in place of the sourdough.
- Onion. Red onion or 3-4 shallots can be used in place of yellow onion.
- Brown butter. Deepen the flavor of your stuffing by using brown butter - it makes everything so much more delicious!
- Bread. Use sourdough discard focaccia or sourdough cornbread as a bread substitute if you want stuffing with a bit more texture.
🔪 How To Make Easy Vegetarian Mushroom Stuffing
*For printable instructions, see recipe card below.
Preheat oven to 350 degrees F. Melt butter in a large saute pan or Dutch oven over medium heat. Once the butter is melted, add the onion, carrot, celery, and sage. Cook until onions become translucent, about 3 minutes.
Add mushrooms, salt, and pepper, and cook until they have released all of their liquid and begin to brown, about 5 to 7 minutes. Add garlic and cook for an additional minute.
Pour broth into the pan, add fresh thyme, and simmer for 1 to 2 minutes.
Place bread cubes into a 9x13-inch casserole dish. Remove vegetable mixture from the stove and pour over the bread. Mix well, allowing bread to soak up the broth. Drizzle olive oil over the top.
Bake (uncovered) for 45 minutes, until the stuffing is set and the top is golden brown. If stuffing starts to get too brown, place a piece of foil over the top.
👩🏼🍳 Expert Tips
- Storage: Place in an airtight container and store in the refrigerator for up to 3 days.
- How to reheat: In an oven-safe dish, place stuffing in a preheated 350° F oven. Cover with foil and bake for 10-15 minutes, then remove foil and bake until crisp, 5-10 minutes.
- To freeze: After completely cooled, transfer to a freezer-safe container. Store in the freezer for up to 2 months.
- Make sure your bread is one or two days old. You want to use bread that has been dried out a bit so that you don't end up with mushy stuffing. If you are short on time, you can dry out your bread cubes by placing them in a 350 degree F oven for 30 minutes.
- This recipe calls for low-sodium vegetable broth. "Regular" vegetable broth can be salty, so cut back on the amount of salt called for in this recipe by half if you use regular vegetable broth.
- Use fresh herbs for optimal flavor.
💬 Frequently Asked Questions
Stuffing should always start with the trifecta of onions, carrots, and celery. Cook until onions become translucent, about 3 minutes. Adding mushrooms and garlic provides stuffing with umami notes and rich creaminess.
Stuffing is a delicious addition to your holiday table, especially when paired with creamy roasted cauliflower soup, roasted squash salad, buttermilk maple biscuits, and vegan roasted brussels sprouts with garlic.
Yes! In an oven-safe dish, place stuffing in a preheated 350° F oven. Cover with foil and bake for 10-15 minutes, then remove foil and bake until crisp, 5-10 minutes.
🥔 Related Recipes
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Easy Vegetarian Mushroom Stuffing Recipe
Ingredients
- ½ cup (1 stick) unsalted butter
- 1 yellow onion, diced
- 1 carrot, diced
- 3 celery stalks, diced
- 2 Tablespoons fresh sage, chopped
- 8 ounces cremini or button mushrooms, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 garlic cloves, minced
- 1 ½ cups low-sodium vegetable broth
- 2 teaspoons fresh thyme, chopped
- 1 loaf day-old rustic sourdough bread, cut into ½-inch cubes
- 1 Tablespoon extra-virgin olive oil
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350 degrees F. Melt butter in a large saute pan or Dutch oven over medium heat.
- Once the butter is melted, add the onion, carrot, celery, and sage. Cook until onions become translucent, about 3 minutes.
- Add mushrooms, salt, and pepper, and cook until they have released all of their liquid and begin to brown, about 5 to 7 minutes. Add garlic and cook for an additional minute.
- Pour broth into the pan, add fresh thyme, and simmer for 1 to 2 minutes.
- Place bread cubes into a 9x13-inch casserole dish. Remove vegetable mixture from the stove and pour over the bread. Mix well, allowing bread to soak up the broth. Drizzle olive oil over the top.
- Bake (uncovered) for 45 minutes, until the stuffing is set and the top is golden brown. If stuffing starts to get too brown, place a piece of foil over the top.
- Garnish with fresh parsley before serving. (optional)
Notes
- Storage: Place in an airtight container and store in the refrigerator for up to 3 days.
- How to reheat: In an oven-safe dish, place stuffing in a preheated 350° F oven. Cover with foil and bake for 10-15 minutes, then remove foil and bake until crisp, 5-10 minutes.
- To freeze: After completely cooled, transfer to a freezer-safe container. Store in freezer for up to 2 months.
- Make sure your bread is one or two days old. You want to use bread that has been dried out a bit so that you don't end up with mushy stuffing. If you are short on time, you can dry out your bread cubes by placing them in a 350 degree F oven for 30 minutes.
- This recipe calls for low-sodium vegetable broth. "Regular" vegetable broth can be salty, so cut back on the amount of salt called for in this recipe by half if you use regular vegetable broth.
- Use fresh herbs for optimal flavor.
Terri
I made this for Thanksgiving and added chicken sausage. Everyone in my family really enjoyed it! I will be saving this to make again next year!
Gastronotherapy
So glad you enjoyed it, Terri! And I love the idea of adding chicken sausage!