Learn how to make the BEST Mushroom Stuffing for Thanksgiving (or any occasion)! This easy recipe is flavorful, simple to prepare, and perfect for a holiday meal ... a must make for mushroom lovers!
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If there's one holiday dish I look forward to every year, it's stuffing. I love it so much, that the day after Thanksgiving you'll probably find me sneaking bites of cold stuffing from the fridge. Please tell me I'm not the only one who does that!
Last year, I shared my Dad's stuffing recipe with you. That traditional recipe will always have a place in my heart, but this year, I'm giving that family fave a small twist by adding mushrooms.
This homemade Mushroom Stuffing might be my new favorite. If you're looking for a mushroom-lovers dressing, then you need to give this one a try! This recipe is simple to make, yet so delicious! The combination of sautéed mushrooms and veggies, along with fresh parsley, sage, and thyme, make the flavors in this stuffing pop.
You can make this easy vegetarian stuffing as basic, or as fancy, as you like! If your grocery store just carries the basics, use white, brown, or even portobello mushrooms. If you have access to wild mushrooms though, then use the good stuff! It's up to you. And either way, this is a stuffing recipe that you'll keep coming back to!
Ready to get started? Then keep reading for the easy recipe, plus lots of helpful tips!
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Ingredients
You'll find all the ingredients for this Mushroom Herb Stuffing recipe at your local grocery store! Here's what you'll need:
- Bread - You'll need a firm white bread for this recipe. The best bread for making stuffing from scratch is a country or bakery-style white bread (nothing too crusty though), so skip the cheap $1 loafs. I use Nature’s Own Perfect Crafted White when I make stuffing, and it's ideal for this recipe!
- Mushrooms - Feel free to use regular mushrooms (white or brown), wild mushrooms, or a combination for this recipe.
- Onions + Celery - A mixture of onions and celery adds a classic flavor to this homemade stuffing.
- Herbs - This recipe uses a traditional combination of fresh Italian parsley, sage, and thyme.
- Butter - You'll sauté the veggies in butter for a rich flavor. I used unsalted butter, but salted will also work if that's all you have.
- Broth - You'll use vegetable broth to moisten the stuffing, which keeps it from drying out and helps it stick together. I like make mine from bouillon. That way, I always have some on hand.
- Egg - Along with the broth, an egg helps bind the stuffing together as it bakes.
- Salt + Pepper - I recommend using Kosher salt for the best flavor, along with fresh-cracked pepper.
Vegan Option
As long as you use vegetable broth, this is a vegetarian stuffing recipe. If you want to make it vegan, then simply use a vegan substitute for the butter and skip the egg.
How to Make Mushroom Stuffing
This Mushroom Bread Stuffing is super easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prepare the Bread. Start by cutting the bread into one-inch cubes. Then toast the bread in your oven, just until it's crunchy on the outside (it doesn't need to be browned). Tip: Toasting the bead ensures that your stuffing has some texture and doesn't end up too soft. Because nobody likes mushy stuffing!
- Sauté the Veggies. While the bread toasts, start on the veggies. Melt the butter in a large pan, add the onions and celery, then sauté them just until the onions start turning translucent on the edges (about five minutes). Tip: Make sure to use the largest skillet you have (at least 12-inches), because the mushrooms take up a lot of room.
- Add the mushrooms. Crank up the heat to medium-high, and when the pan is hot, add the mushrooms. Cook the mushrooms until any juices they release have evaporated, stirring them often. Tip: For extra flavor, continue cooking the mushrooms until they've browned, if you wish.
- Stir in the garlic + herbs. Add the garlic and cook, stirring constantly, until it's fragrant (about 30 seconds). Then remove the pan from heat, stir in the fresh herbs, and season everything generously with salt and pepper.
- Mix everything together. Grab the biggest bowl you can find and add the bread and veggies. Top the mixture with an egg, then mix everything well, adding just enough broth to hold the stuffing together. Tip: You want to use enough broth to moisten the bread, but not so much as to make it soggy. To get the texture right, add the broth little by little, stirring well after each addition.
- Bake the stuffing. Transfer the stuffing mixture to a large baking pan. Then, bake it until it's hot and golden.
And that's all there is to it, your homemade Mushroom Stuffing is ready to eat ... don't you just want to dive into that pan? Yum!
Recipe Tips
- Serving Size - This stuffing serves a crowd. Feel free to cut the recipe in half if you're serving a smaller group and don't love leftovers.
- Oven Temp - The recipe calls for baking this stuffing at 350 degrees. Depending on what else you're cooking for Thanksgiving or Christmas, you can bake this side dish at a lower or higher temp, if needed. Just keep in mind that the cooking time will need to be adjusted, as well.
- Broth - The recipe calls for 1 ½ to 2 ½ cups vegetable broth, and the amount you'll need will depend on your bread, as well as your texture preference. Aim for stuffing that’s starting to stick together, but isn't one homogeneous clump. I prefer my stuffing a little “looser”, as you can see from these pics, and I ended up using 2 cups. Generally, heavier bread = more broth, while lighter bread = less broth. If you do like stuffing that sticks together more, add more broth … and you could even add an extra egg, too.
Serving Suggestions
You may want to eat this tasty stuffing year round, but it's especially welcome on the holiday table ... think Thanksgiving and Christmas! Here's a sample holiday menu:
- Baked Ricotta – A crave-worthy start to the meal that’s so easy to prepare!
- Garlic Mashed Potatoes – These yummy potatoes are the BEST. Serve them drizzled with melted butter or with Mushroom Gravy or Onion Gravy.
- Cranberry Orange Sauce – A must have recipe for any holiday meal.
- Vegetable Pie – This show stopping entree will be the talk of your party.
- No Bake Pumpkin Cheesecake – You’re going to love this fun, easy twist on the classic pumpkin pie!
Storage
Store leftovers in an airtight container and refrigerate. The dressing will stay fresh for three to four days. Rewarm gently in your microwave. You can also use the leftovers to make these Stuffing Muffins or these Stuffing Stuffed Mushrooms!
Related Recipes
If you loved this recipe, check out my other stuffing recipes next:
- Sourdough Stuffing
- Traditional Bread Stuffing (my dad's recipe!)
- Chestnut Stuffing
- Stuffing Stuffed Acorn Squash
Looking for more holiday side dishes? Try my Cream Cheese Mashed Potatoes, Sour Cream Mashed Potatoes, Mashed Potatoes with Butternut Squash, Roasted Vegetables, Broccoli Rice Casserole, and Roasted Cauliflower Gratin, too!
Mushroom Stuffing
Ingredients
- nonstick cooking spray
- 1 (22-ounce / 624 grams) loaf firm white bread, cubed
- 4 tablespoons unsalted butter
- 2 cups chopped celery (about 4 large stalks)
- 1 large onion, diced
- 1 ½ pounds mushrooms, sliced
- 2 large cloves garlic, minced
- ½ cup chopped Italian parsley
- 2 tablespoons chopped fresh sage
- 1 teaspoon fresh thyme leaves
- kosher salt
- pepper
- 1 large egg, beaten
- 1 ½ to 2 ½ cups vegetable broth
Instructions
- Preheat oven to 350°F (177°C). Lightly spray a 9 x 13-inch baking pan with cooking spray.
- Divide cubed bread between two large baking sheets. Bake bread for 10 minutes. Flip, then cook for another 5 to 10 minutes or until edges are crunchy. Set aside.
- While bread is cooking, melt butter in a large skillet over medium heat.
- Add onions and celery. Cook until the onion edges are starting to turn translucent (about 5 minutes).
- Increase heat to medium-high. When skillet is hot, add mushrooms. Cook, stirring frequently, until all liquid released from mushrooms has evaporated and they are starting to brown (about 15 minutes).
- Stir in garlic and cook, stirring constantly, until garlic is fragrant (about 30 seconds). Remove skillet from heat, then stir in parsely, sage, and thyme. Season generously to taste with salt and pepper. Let cool slightly before proceeding.
- Place bread in a large bowl. Top with mushroom mixture and egg.
- Add broth, a little at a time, stirring well after each addition. Add just enough broth so stuffing is moistened, but not soggy.
- Transfer stuffing to baking pan, then bake until stuffing is hot and lightly browned on top (about 30 to 40 minutes).
- Serve stuffing hot. Enjoy!
Notes
Nutrition
Very good!
Hello! Can you tell me how many cups of cubed bread you use for this recipe? I already have them made. Thank you.
Hi, Renee! You will need about 12 to 14 cups of cubes. You may need to adjust the amount of broth, if your cubes are very dry / dense. Hope that helps!