Description
A delightful twist on traditional stuffing, brimming with earthy flavors from sautéed mushrooms, fresh herbs, and crunchy vegetables. Perfect for any gathering.
Ingredients
- Hearty whole-grain or sourdough bread, cubed
- Fresh shiitake or cremini mushrooms, chopped
- Onions, diced
- Garlic, minced
- Celery, chopped
- Carrots, chopped
- Fresh thyme, chopped
- Fresh sage, chopped
- Fresh parsley, chopped
- Vegetable broth
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat a splash of olive oil over medium heat. Add diced onions, minced garlic, chopped celery, and carrots. Sauté for about 5-7 minutes until softened.
- Add chopped mushrooms and continue sautéing for another 5-8 minutes until they release moisture and begin to brown.
- Stir in fresh herbs, salt, and pepper to taste.
- In a large bowl, place your cubed bread and pour the sautéed vegetable mixture over it. Gently toss together.
- Slowly drizzle in vegetable broth, mixing until the bread is just moistened.
- Spoon the mixture into a greased baking dish, spreading it evenly.
- Cover with foil and bake for 25 minutes. Remove the foil for the last 10-15 minutes to achieve a golden crust.
- Let the savory stuffing cool slightly before serving.
Notes
For a gluten-free version, use gluten-free bread. Feel free to substitute mushrooms with nuts for added crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan stuffing, holiday dish, side dish, plant-based, family recipe, Thanksgiving