Mushroom Stuffing

Mushroom Stuffing is made with bread cubes, mushrooms, vegetable broth and amazing seasonings. It truly completes any dinner when served along with Garlic Mashed Potatoes, Bacon Brussels sprouts, and Salisbury steak.

But this, my friends, isn’t just any Mushroom Stuffing recipe and it wouldn’t be me if I didn’t add my own twist to make things over the top delicious.

So vegan sausage and bacon are the ingredients that make this stuffing recipe better than anything you’ve ever tasted.

You have such wonderful textures and flavors in each and every bite.

Reasons to make Mushroom Stuffing

The texture is on point and you have a wonderful umami flavor from mushrooms.

You will be impressed with the result.

Seriously this Mushroom Stuffing is so good in combination with almost any dish, yet it can also be a standalone meal.

Look at my step by step pictures to see how easy it all comes together.

I have to admit it isn’t just like any holiday meal and I would eat it any day.

What you need for this Mushroom Stuffing Recipe

All ingredients are easy to get:

Brown mushrooms are best, but you can use what you have on hand.

Vegan sausage and bacon are a perfect match to make the texture pop in our Mushrooms Stuffing recipe. Mushrooms alone really makes a wonderful texture, but in combination with sausage and bacon there isn’t anything better in my gusto after testing.

Bread cubes: any bread can be used. Regular or cornbread. You can buy them cubed, or cut some bread into cubes yourself.

Sage, rosemary, parsley: yes all of them are amazing and add so much flavor in each bite. Along with garlic and onions you know this is a keeper.

Oat milk and vegetable broth truly make the stuffing richer and creamier.

Finally, we need what any kind of stuffing has: butter and I use non dairy.

How to make Mushroom Stuffing

Preheat oven to 410F and set a 9×13 inch baking dish ready.

Cook vegetables with sausage and onions

In a large pan, melt  3 Tbs butter, then add onions, garlic, celery and cook everything for around 6 minutes.

Next, add in parsley, sage, rosemary, bacon, mushrooms, and sausage. Cook for 3 minutes more. Set aside.

Combine with other ingredients in a bowl

Into a bowl combine bread crumbs with mix from the pan, season with a pinch salt and pepper. Pour milk and broth on top and mix. Then transfer to your 9×13 inch baking dish.

Bake

Give the remaining 4 Tbs butter on top (it doesn’t need to be perfect of course!).

Cover with aluminum foil bake for 25 minutes.

After 25 minutes remove foil and bake for 8 minutes more. Serve on plates or in bowls, enjoy.

For leftover Mushroom Stuffing

Leftovers of the Mushroom Stuffing are great for around 4 days.

You can freeze anything in whole batches. Just let it cool, then wrap with cinq wrap around your casserole, or make individual portions.

Other recipes to try

• Sausage Rolls
• Dumpling Soup
• Zucchini Parmesan
• Tuna Melt
• Steak Fries

For remakes of mu Mushroom Stuffing, tag on Instagram or Facebook.

Enjoy, Florian.