Hearty Herb Vegetarian Mushroom Stuffing
A savory and satisfying vegetarian stuffing featuring a medley of mushrooms, aromatic herbs, and day-old bread, perfect for a festive meal.
Equipment
- Baking sheet
- Large Dutch oven or oven-safe pot
- Large mixing bowl
- 9x13 inch baking dish
- Foil
- Oven
Ingredients
Main Ingredients
- 1 loaf bread (about 12-14 ounces) crusty day-old (sourdough or challah preferred), cut into 1-inch cubes
- 2 tablespoons olive oil or vegan butter
- 1 large onion chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 pound assorted mushrooms (cremini, shiitake, oyster), sliced
- 2 tablespoons fresh sage minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon dried rosemary crushed
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 2-3 cups low-sodium vegetable broth (start with 2, add more if needed)
Optional Ingredients
- 0.25 cup nutritional yeast
- 0.5 cup pecans or walnuts chopped
Instructions
Preparation
- Preheat oven to 375°F (190°C). If using fresh bread, toast cubes on a baking sheet for 10-15 minutes until lightly golden and dry, then set aside.
- In a large Dutch oven or oven-safe pot, heat olive oil or vegan butter over medium heat. Add chopped onion and celery, cooking for 5-7 minutes until softened, then add minced garlic and cook for another minute until fragrant.
- Add sliced mushrooms to the pot, increase heat to medium-high, and cook, stirring occasionally, for 8-10 minutes until they release liquid and begin to brown. Season with a little salt and pepper.
- Stir in the fresh sage, fresh thyme, and dried rosemary, and cook for 1 minute more until fragrant.
Assembly & Baking
- Transfer the cooked vegetable mixture to a large mixing bowl with the toasted bread cubes. Pour in 2 cups of vegetable broth and stir gently until all the bread is moistened but not soggy. If using, stir in nutritional yeast and chopped pecans or walnuts; add more broth, 1/4 cup at a time, if the mixture seems too dry.
- Transfer the stuffing mixture to a greased 9x13 inch baking dish.
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and crispy.
- Serve hot and enjoy!
Notes
This stuffing can be made ahead of time and refrigerated. Just add an extra 10-15 minutes to the covered baking time if baking from cold. For a richer flavor, consider using a good quality sourdough bread.