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Mushroom dressing in a baking dish with a wooden spoon and sage next to dish.
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5 from 4 votes

Vegetarian Mushroom Stuffing

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 fresh vegetables, bright herbs and aromatics like sage, thyme, and garlic, with a vegan option. The rustic bread soaks up all of those delicious flavors while the interior becomes creamy in the oven, with the top developing a beautiful golden crust.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Calories: 283kcal
Author: MaryAnne

Equipment

  • large pot or Dutch oven
  • 9"x13" baking dish

Ingredients

  • ½ cup unsalted butter (1 stick)
  • 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.
  •  
    • 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. Your bread mixture should be moist without being soft and extremely wet. If it's too soft, add more bread cubes. If it's too dry, add a bit more broth.
    • Dry out your bread quickly. 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.

Nutrition

Calories: 283kcal | Carbohydrates: 34g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 642mg | Potassium: 258mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1635IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 3mg