Mushroom Stuffing

This Mushroom Stuffing recipe combines golden cubes of buttery brioche with plenty of fresh herbs, sautéed mushrooms, onion, celery, and garlic for an incredibly delicious side dish. It’s an elevated yet totally approachable take on a holiday classic that is soft, flavourful, and topped with all those irresistible crispy bits.

Here it is… the seventh stuffing related recipe on the blog. It’s official, I am the stuffing queen! Besides dreaming up delicious stuffing recipes, I also love creating stuffed side dishes and mains like these tasty Chicken Stuffed Poblano Peppers and Cornbread Apple Stuffed Pork Chops.

Mushroom Stuffing

What more can I say about stuffing that I haven’t already said? This Mushroom Stuffing recipe is the pinnacle of stuffings. The brioche bread brings incredible richness with a touch of sweetness that’s even more addictive when toasted into crispy bits.

And the mushrooms (please tell me you are a mushroom lover!) make the stuffing hearty without making it heavy while adding a satisfying savoury umami-rich flavor.

Finally, fresh sage gives it that classic holiday flavour. There’s just something about that distinct aroma it releases when it hits the buttery skillet. It makes the kitchen feel festive and holiday official.

Because Thanksgiving stuffing is not baked inside a turkey, it can be made vegan using sourdough bread and vegetable broth instead of chicken broth and omitting the eggs and butter.

Ingredients in Mushroom Stuffing

For this recipe you will need a large baking sheet, a large skillet, a large mixing bowl, a small mixing bowl, a 9×13 inch baking dish, a sharp knife, a cutting board, a wooden spoon or spatula, measuring cups and spoons.

• Brioche Bread
• Mushrooms
• Onions
• Celery
• Garlic
• Unsalted Butter
• Fresh Sage
• Fresh Thyme
• Kosher Salt
• Black Pepper
• Chicken or Vegetable Broth
• Eggs
• Parmesan Cheese
• Fresh Parsley

If you don’t have brioche bread, you can use French bread, sourdough, or sturdy white bread cubes. Fresh herbs are a must for this recipe and all Thanksgiving recipes IMHO. Now is the time to go over the top!

Variations: You can use brown mushrooms, baby Bella mushrooms, wild mushrooms (or any combination) for this recipe. Feel free to add a little fresh rosemary or additional thyme along with sage.

Brown 8 ounces of Italian sausage and stir it into the stuffing for a heartier version.

Dice up Granny Smith apples or add toasted pecans or walnuts for a little crunch.

How to Make Mushroom Stuffing

Prepare the Brioche

For the ideal stuffing texture, the brioche bread should be stale or dried out ahead of time so that it can soak up all those delicious flavours without turning it to mush.

Start by cutting the bread into 1 inch cubes. Spread the cubed brioche onto a large baking sheet and let it sit uncovered for several hours, or overnight.

If you’re short on time, you can toast it in a 300 F oven for about 20 minutes, stirring once or twice, until the cubes feel dry but aren’t deeply browned.

Cook the Mushrooms and Aromatics

For best flavour results, you want deeply browned mushrooms and softened aromatics.

To brown the mushrooms, melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and let them cook for about 6-8 minutes, stirring occasionally, until they’re browned and most of the moisture has cooked away.

Transfer the mushrooms to a plate and set them aside.

Add the remaining 2 tablespoons of butter to the same skillet, then toss in the celery and onion. Let everything cook for about 5 minutes, stirring every now and then.

Stir in the garlic, sage, thyme, salt, and freshly ground pepper. Cook for another minute, then remove the skillet from the heat.

Bring it All Together

Place the toasted brioche cubes in a large mixing bowl then add the mushrooms and sautéed vegetable mixture. Pour in 2 cups of broth and gently toss everything together. Give it a minute to soak in, then test the texture.

If the bread mixture still seems very dry, add a little more broth, a few tablespoons at a time. You want the bread moist and flavourful, but not swimming in broth.

Next, give the eggs and Parmesan a good whisk until everything is combined. Then pour that cheesy egg mixture over the stuffing and let it work its way through all those delicious layers.

Transfer stuffing to a greased 9×13 inch baking dish and spread it out evenly. Cover with foil and bake at 375 F for 25 minutes then remove the foil and continue baking for another 20-25 minutes or until the top is golden brown and crisp around the edges.

Sprinkle with fresh parsley before serving.

Recipe Tips and Tricks

• Don’t skip drying the brioche: fresh, soft bread can absorb too much liquid and leave you with soggy stuffing.
• Brown the mushrooms well: this is where you’ll get that deep savoury mushroom flavour
• Add the broth gradually: different brioche loaves can absorb liquid differently, so you may not need every drop.
• Don’t over mix: toss everything gently so the bread keeps some of its shape.
• Want extra crispy stuffing? Bake it uncovered for the final 10 minutes.
• Taste before adding more salt: the broth and Parmesan cheese can both add quite a bit of saltiness.

Make Ahead Instructions

You can assemble the stuffing up to one day ahead. Prepare everything through the point of placing the stuffing into the baking dish. Cover tightly and refrigerate overnight.

When you’re ready to bake, let the dish sit out at room temperature for about 20-30 minutes while the oven preheats. Because the stuffing will be cold from the refrigerator, you may need to add an extra 5-10 minutes to the covered baking time.

Leftovers Storage and Reheating

Refrigerate leftover stuffing in an airtight container for up to 4 days.

Reheat individual portions in the microwave, or place the stuffing in a baking dish, cover with foil, and warm in a 350 F oven until heated through. For the crispiest leftovers, I highly recommend reheating them uncovered.

Yes, you can freeze this stuffing! Once completely cooled, place the baked stuffing in an airtight freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 350 F oven until hot in the center. Remove the foil toward the end so the top can crisp back up.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Mushroom Stuffing recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!