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mushroom stuffing in a clear baking dish with a gold spoon inside

Mushroom Stuffing Recipe

Isabel Laessig
Learn how to make mushroom stuffing! Loaded with mushrooms, onions, leeks, and thyme this mushroom stuffing recipe will quickly become a new favorite.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 556 kcal

Equipment

Ingredients
  

  • 6 cups Bread cut evenly into 1-centimeter cubes; regular bread or gluten-free
  • ½ stick Butter unsalted
  • 1 medium White onion
  • 1 cup Leek chopped
  • ½ ounce Dried porcini mushrooms or portobello mushrooms, diced
  • ½ cup Walnuts shelled and chopped
  • cup Bacon diced
  • 2 Tablespoons Fresh thyme leaves chopped
  • 1 cup Vegetable stock gluten-free if baking gluten-free stuffing

Instructions
 

  • Preheat oven to 225°F. Line a baking sheet with a lip with parchment paper.
  • Arrange bread cubes on the baking sheet and bake for 45 minutes. Turn occasionally so the croutons evenly cook. After 45 minutes, they should be golden-brown; if not, continue to cook for a few minutes until they are. Set aside to cool.
    6 cups Bread
  • While the croutons bake, add porcini mushrooms to a small bowl. Cover with hot water and set aside to steep for 20 minutes.
    ½ ounce Dried porcini mushrooms
  • Chop bacon, leek, and onion into even sizes.
    1 cup Leek, ⅓ cup Bacon, 1 medium White onion
    chopping onions, bacon and leek for mushroom stuffing
  • Turn the oven up to 350°F and grease a large (9-by-13 inch) roasting dish. If you don't have a large dish, you can use 2 smaller dishes with the stuffing evenly divided between them.
  • Melt butter in a skillet over medium-high heat and add onions. Saute until softened, then add the leek and continue cooking.
    ½ stick Butter, 1 medium White onion, 1 cup Leek
  • Move vegetables to the side of the pan and add bacon. Cook, turning frequently, for several minutes. Remove the pan from the heat once cooked.
    ⅓ cup Bacon
    mushroom stuffing ingredients sautéing in a black sauce pan
  • Strain the mushrooms but reserve the liquid. Chop and add to the skillet with walnuts and thyme, and stir.
    ½ ounce Dried porcini mushrooms, ½ cup Walnuts, 2 Tablespoons Fresh thyme leaves
  • Place croutons in a large mixing bowl with the vegetable and bacon mix. Using a large spoon, mix so the flavors are fully combined.
    6 cups Bread
    mushroom stuffing in a white bowl
  • Filter mushroom water through a fine-meshed sieve to remove grit, then pour it into the vegetable stock (optional).
    1 cup Vegetable stock
  • Add all the liquid to the stuffing mix. Toss briefly, just enough to evenly coat everything in the bowl, but not enough to break the bread. Taste, then season with salt and pepper as desired.
  • Transfer stuffing to the roasting dish and cover with foil. Bake for 20 minutes, then remove the foil and bake another 10 minutes (up to 20 minutes for a crisper finish).
    mushroom stuffing ready for the oven in a clear baking dish
  • Serve, and enjoy!
    mushroom stuffing baked in a clear baking dish

Notes

  • Easily make a vegetarian stuffing with mushrooms by leaving out the chopped bacon, or make it vegan by replacing the bacon and butter with vegan substitutes.
  • For a moist stuffing, bake mushroom stuffing for a minimum of 30 minutes.
  • For a crispier stuffing, bake for 40 minutes.

Nutrition

Serving: 1bowlCalories: 556kcalCarbohydrates: 80gProtein: 18gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 20mgSodium: 1251mgPotassium: 135mgFiber: 7gSugar: 2gVitamin A: 512IUVitamin C: 5mgCalcium: 26mgIron: 1mg
Keyword mushroom stuffing, mushroom stuffing recipe, stuffing with mushrooms
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