Vegetarian Mushroom & Herb Stuffing

This Vegetarian Mushroom & Herb Stuffing is savory, aromatic, and perfect for any holiday table or a cozy Sunday roast. You’ll get golden, crisp edges and a soft, herby middle without using chicken stock or sausage. Tested twice; best texture at 10 minutes covered + 20 minutes uncovered.

At a Glance: 10 minutes prep, 40 minutes bake; one 9×13 pan (10–12 servings); dairy-free and gluten-free options below.

Ingredients

• 1 pound day-old bread, cut in ¾-inch cubes (about 10 cups) sourdough or country loaf
• 3 tablespoons olive oil (45 ml)
• 4 tablespoons unsalted butter, melted (56 g) (or more olive oil; see swaps)
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 ribs celery, diced (about 2 cups / 220 g)
• 16 ounces cremini or baby bella mushrooms, finely chopped (454 g)
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried of each herb)
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 2½ cups low-sodium vegetable broth (590 ml)
• 2 large eggs, lightly beaten (omit for vegan; see swaps)

Swaps & Notes

Step-By-Step Instructions

1. Dry the bread (key for texture): Heat oven to 300°F (150°C). Spread bread cubes on 2 sheets and bake 10–15 minutes until dry to the touch but not browned. Cool, then transfer to a greased 9×13-inch baking dish. Increase oven to 375°F (190°C).
2. Build the savory base: In a large skillet over medium heat, warm olive oil and half the butter. Sauté onion and celery 6–8 minutes until translucent and edges golden. Add mushrooms and ½ teaspoon salt; cook 6–8 minutes until their liquid evaporates and they’re browned. Stir in garlic and herbs for 30 seconds.
3. Moisten, bake, crisp: Pour the skillet mixture over bread. Whisk broth, remaining melted butter, pepper, and eggs; drizzle over stuffing and gently toss until evenly moistened (no dry pockets). Cover tightly with foil; bake 20 minutes. Uncover and bake 20–25 minutes more, until the top is deeply golden and crisp and the center registers at least 165°F (74°C).

Pro Tips & Variations

• Dry bread is non-negotiable for the best Vegetarian Mushroom & Herb Stuffing texture.
• For extra umami, mix in 1–2 tablespoons nutritional yeast.
• Want crunch? Fold in ½ cup toasted pecans or sunflower seeds.
• Make it vegan: skip eggs; add 1 extra cup broth (total 3½ cups) and bake uncovered an extra 5 minutes if needed.
• Make it one-pot: sauté in a large oven-safe skillet and bake directly in it.
• Herb swap: rosemary can replace sage (use 1–2 teaspoons finely chopped).

Serving Suggestions

• Pair with roasted carrots, green beans, or a leafy salad with lemon vinaigrette.
• Spoon warm mushroom gravy or extra broth over slices for ultra-moist servings.

Storage & Reheating

• Refrigerate: Cool, cover, and refrigerate up to 4 days.
• Freeze: Wrap tightly in portions; freeze up to 2 months.
• Reheat: 325°F (165°C) 15–20 minutes (covered), then 5 minutes uncovered to re-crisp. From frozen, thaw overnight first.
• Food safety: Keep hot foods above 140°F (60°C); reheat leftovers to 165°F (74°C) in the center.

Troubleshooting

• Soggy center → Bread wasn’t dry enough or too much liquid; uncover and bake 10 more minutes.
• Dry edges → Drizzle ¼–½ cup warm broth over edges and return to oven 5–10 minutes.

FAQs

Q1: Can I assemble this a day ahead?
A1: Yes. Assemble through Step 2, toss with broth mixture, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the covered bake.

Q2: What bread works best?
A2: Sturdy, open-crumb loaves like sourdough or country bread hold their shape and crisp well. Sandwich bread works if well dried.

Q3: How do I make it without eggs?
A3: Omit eggs and add 1 extra cup broth. Bake until the top is crisp and the center is set.

Nutrition (per serving)

Calories: 260; Protein: 8 g; Carbs: 34 g; Fat: 10 g