Vegetarian Mushroom Stuffing recipe

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Ingredients

½ cup unsalted butter
1 ½ cups chopped fresh mushrooms
3 stalks celery with leaves, diced
1 medium onion, chopped
5 cloves garlic, pressed
1 teaspoon salt
1 teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried marjoram
½ teaspoon ground black pepper
3 cups boiling water
1 cup dry white wine
1 (16 ounce) loaf French bread, cubed
6 slices whole wheat bread, cubed

Nutrition Info

239.7 calories
carbohydrate: 29.9 g
cholesterol: 20.3 mg
fat: 8.9 g
fiber: 2.4 g
protein: 7 g
saturatedFat: 5.2 g
servingSize: -
sodium: 519.9 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.

  3. Pour mixture into a 9x13x2-inch baking pan.

  4. Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.

Recipe Yield

12 servings

Recipe Note

This is a great vegetarian mushroom stuffing--but meat lovers in my family love it too! I have made this earlier in the day and refrigerated it until I'm ready to cook in the oven before dinner--which can save some time. You can also used packaged bread cubes for stuffing as a time saver.

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