Fabulous Mushroom Stuffing
This insanely good Mushroom Stuffing recipe is an absolute crowd-pleaser. It's loaded with flavor and happens to be vegetarian (as long as you don't stuff it in the bird!)This mushroom stuffing is also easily made gluten-free by using your favorite gluten-free bread.
Servings: 12 Servings
Calories: 208kcal
Ingredients
- 1 ounce dried porcini mushrooms 30 grams
- 1¼ cups boiling water 300 ml
- 4 tablespoons olive oil 60 ml
- 2 shallots finely chopped
- 4 garlic cloves minced
- 1 loaf sandwich bread (gluten-free or conventional) frozen overnight if you can*
- 16 ounces white, cremini or similar mushrooms roughly chopped | about 450 grams
- 8 ounces portobello mushrooms roughly chopped
- 1 bunch thyme leaves picked and stems discarded | 10-12 stems
- 3 bay leaves
- ½ bunch parsley leaves picked and chopped, stems discarded
Instructions
- Pour the boiling water over the dried mushrooms and set aside.
- Grease an 11×13 baking dish with olive oil.
- Dice the loaf of bread and set aside.
- In a large skillet, over medium heat, heat the olive oil. Add the shallot and garlic and cook until translucent and soft, but not yet golden (about 5 minutes).
- Drain the porcini, reserving the soaking liquid, and add them along with the other mushrooms, bay leaves and thyme to the skillet. Cook until the mushrooms are softened. At this point, if you are cooking ahead, stop. You want to assemble the stuffing right before putting it in the oven.
- Preheat the oven to 350 degrees F (if your oven is a little hotter because of other dishes, you can adjust the baking time). While the oven heats, let the mushrooms cool slightly. Remove the bay leaves.
- Strain the reserved soaking liquid to remove any grit from the dried mushrooms.
- Stir together the mushrooms, the diced gluten-free bread and the parsley. Spread evenly in the baking dish.
- Pour the reserved soaking liquid slowly & evenly over the stuffing. You want to moisten the stuffing but not soak it. You may not need all of it (although I always have).
- Cover the dish with foil and bake for 35 minutes covered. Remove the foil and bake for an additional 10-15 minutes. You want the bread to start looking nice and golden brown.
Notes
*Freezing the bread makes it easier to cube. If you are using room-temperature bread, it will smush less if you tear it.
For added crunch, you can stir in some chopped pecans, hazelnuts or walnuts before baking.
Nutrition
Calories: 208kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 273mg | Potassium: 144mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg