Oven Baked Mushroom Stuffing
Elevate your holiday feast or weeknight dinner with this savory Oven Baked Mushroom Stuffing, a perfect blend of comforting flavors and satisfying textures. Packed with diced cremini or button mushrooms, aromatic herbs like thyme, sage, and parsley, and a medley of sautéed onions, celery, and garlic, this stuffing offers a rich, earthy twist on the classic side dish. Cubes of French or sourdough bread soak up a savory broth and egg mixture, creating a perfectly moist yet slightly crisp baked dish with golden edges. Ideal for pairing with roast chicken, turkey, or as a hearty vegetarian feature, this dish is easily customizable and guaranteed to impress. Perfect for meal prepping, festive gatherings, or cozy family dinners, this mushroom stuffing is a must-have addition to your recipe collection!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 stalks Celery, diced
- 4 cloves Garlic, minced
- 16 ounces Cremini or button mushrooms, diced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Fresh sage, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 10 cups French or sourdough bread, cubed and slightly stale
- 2 cups Vegetable or chicken broth
- 2 large Eggs, beaten
Instructions
Preheat your oven to 350°F (175°C). Grease a 9"x13" baking dish and set it aside.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Add the diced onion and celery, cooking for 5-7 minutes until softened and translucent.
Stir in the minced garlic and diced mushrooms, cooking for an additional 8-10 minutes until the mushrooms release their liquid and it evaporates.
Season the vegetables with the chopped parsley, thyme, sage, salt, and pepper. Stir well and remove the skillet from heat.
Place the cubed bread into a large mixing bowl. Pour the cooked mushroom mixture over the bread cubes and toss to combine.
Gradually pour the broth over the mixture, tossing gently to ensure the bread is evenly moist but not soggy.
Add the beaten eggs to the mixture and carefully toss until incorporated.
Transfer the stuffing mixture into the prepared baking dish, spreading it into an even layer.
Melt the remaining 2 tablespoons of butter and drizzle it over the top of the stuffing.
Cover the dish with foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and slightly crispy.
Remove the stuffing from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
5035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 11860 mg | 516% | |
| Total Carbohydrate | 792.6 g | 288% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 68.8 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1231 mg | 95% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 3847 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
