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mushroom stuffing recipe
- Total Time: 125 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This comforting mushroom stuffing recipe features crispy golden edges and a tender, savory center, transforming plain bread into a flavorful masterpiece perfect for holiday sides or easy weeknight meals. It’s a cherished family tradition bringing everyone to the table.
Ingredients
- 1.3 lbs sourdough or challah, cut into 1-inch cubes
- 0.5 cup unsalted butter
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 lbs cremini mushrooms, sliced 0.25-inch thick
- 1 tsp fresh thyme
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 2 cups warm vegetable stock
- 0.25 tsp crushed saffron threads
- Zest of 1 large lemon
- 0.5 cup shelled unsalted pistachios, toasted and chopped
- 0.25 cup chopped fresh parsley, plus extra for garnish
Instructions
- Toast Bread: Preheat oven to 350 F (175 C). Spread bread cubes on a large baking sheet and toast for 10-15 minutes until lightly golden and firm.
- Infuse Saffron Stock: In a small bowl, combine 2 cups warm vegetable stock and 0.25 tsp crushed saffron threads. Let steep for at least 10 minutes until fragrant.
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 0.5 cup butter with 2 tbsp olive oil over medium heat. Add diced onion and celery, cooking for 8-10 minutes until softened and translucent.
- Brown Mushrooms: Increase heat to medium-high. Add 2 lbs sliced cremini mushrooms and cook, stirring occasionally, for 10-15 minutes until deeply browned and caramelized.
- Season and Combine: Stir in 4 cloves minced garlic, 1 tsp fresh thyme, 1 tsp salt, and 0.5 tsp pepper. Cook for another 2 minutes until fragrant. Transfer mixture to a very large mixing bowl. Add toasted bread, half the lemon zest, half the toasted pistachios, and 0.25 cup chopped fresh parsley.
- Moisten Evenly: Pour the saffron-infused vegetable stock evenly over the bread mixture. Gently toss everything, ensuring the bread is moistened but not soggy. Allow to sit for 5 minutes to absorb liquid.
- Bake to Perfection: Transfer the mixture to a 9×13-inch baking dish. Cover loosely with foil and bake for 25 minutes at 350 F (175 C). Remove foil and bake for another 20-25 minutes, or until the top is golden brown and crispy.
- Rest and Serve: Remove from oven and let rest for 10 minutes. Scoop rustic portions and sprinkle with remaining pistachios, fresh parsley, and lemon zest for vibrant color and textural contrast.
Notes
For best results, cook mushrooms in batches if your pan gets too crowded to ensure browning. Gluten-free bread cubes can be used for dietary needs, and plant-based broth makes this dish vegan-friendly. Dried herbs can be substituted at half the fresh amount.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 350 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: mushroom stuffing, holiday side, easy meal prep, savory, comfort food, family tradition, challah, sourdough, vegetable stock, saffron, pistachios, lemon
