mushroom stuffing

Learn the secrets to making the BEST vegan mushroom stuffing with simple ingredients and just 15 minutes of prep. Save a spot on your holiday tables for this favorite side dish!

Best Vegan Mushroom Stuffing

brioche

tbsp salted dairy-free butter (1 stick)

mushrooms* (divided)

yellow onion (roughly chopped)

celery (roughly chopped)

dry white wine (or sub vegetable broth; see notes)

garlic (minced)

Tbsp low-sodium tamari

Tbsp chopped fresh sage (or 2 tsp dried)

Tbsp thyme leaves (or 1 tsp dried)

Tsp black pepper (plus more to taste)

yeast (optional)

vegetable broth

Cup fresh parsley (plus more for garnish)

Oven Prep: Preheat the oven to 375F and set a large baking sheet aside. Grease a 9x13” baking dish and set aside as well.

Toast the Bread: Cut the bread into 1” cubes and spread evenly across the baking sheet. Bake in the oven for 15 to 20 minutes, flipping halfway, until the bread is toasted and dry. Set aside to let cool. 

Vegetable Prep: Chop roughly half of the mushrooms into quarters or medium pieces and set aside. Place the rest of the mushrooms in a food processor with an S-blade attachment and pulse until they are finely chopped. Transfer the chopped mushrooms to a bowl, then add the onion and celery to the food processor. Pulse again until they are finely chopped; set aside.

Aromatics: Melt the butter in a large sauté pan or pot over medium high heat. Add all of the mushrooms to the pot and sauté for 5 minutes, stirring occasionally. Add the celery and onion to the pot and sauté for an additional 5 minutes.

Wine &amp; Spices: Add the white wine to the pan, mix well, and sauté for 2 minutes. Then, add the garlic, tamari, sage, thyme, pepper, and nutritional yeast (if using) to the pan. Mix well, and sauté for another 3 to 5 minutes, until most of the liquid has evaporated in the pan.

Combine: Add the vegetable broth, parsley, and toasted bread cubes to the pan and mix well, until the bread is evenly distributed. Transfer the stuffing mixture into the baking dish and use a spatula to spread it out evenly. Cover the baking dish with aluminum foil, or parchment paper followed by foil.

Bake: Bake for 30 minutes covered, then remove the foil and bake for an additional 20 to 25 minutes, until the stop of the stuffing is brown and crisp. 

Serve: Remove from the oven and top with additional fresh parsley. Serve warm; stuffing is best served fresh, but leftovers will keep in the fridge for up to 5 days.

Mushroom and Quinoa Stuffed Acorn Squash with parmesan and rich balsamic reduction. A decadently delicious, gluten free entree or side dish brimming with fall flavors.

Mushroom and Quinoa Stuffed Acorn Squash

acorn

Tbsp. extra-virgin olive oil (divided)

kosher salt, divided

sliced baby bella (cremini) mushrooms

shallots

thyme

dry quinoa

whole milk ((sub unsweetened cashew milk))

black pepper

Tbsp. grated parmesan cheese (divided)

Pomegranate arils for garnish (optional)

Preheat the oven to 425ºF and line a large, rimmed baking sheet with parchment paper or foil for easy clean-up.Cut acorn squash in half, lengthwise; scoop out seeds and discard. Brush flesh evenly with 2 Tbsp. olive oil and season evenly with 1/2 tsp. salt. Place flesh side-down on baking sheet. Bake until the squash flesh is easily pierced through by a fork, about 30 minutes. Leave the oven on.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet (with a fitted lid) over medium-high. Add mushrooms and shallots; cook 6 to 8 minutes, until soft. Add garlic; cook 1 more minute. Stir in quinoa and cook for 1 to 2 minutes, to lightly toast grains.

Stir in broth, milk, remaining 1/4 tsp. salt, and black pepper. Add thyme sprigs and bring mixture to a simmer. Cover, reduce heat to low, and cook until quinoa absorbs liquid and is fluffy; about 17 to 20 minutes.

Remove lid and stir in 3 Tbsp. of the Parmesan cheese. Remove thyme sprigs.Fill the hollow center of each squash half with quinoa mixture. Sprinkle remaining parmesan cheese overtop. Place back in the oven for 10 to 15 more minutes, until the tops are lightly golden.

Remove from oven and drizzle balsamic glaze over squash halves. Garnish with pomegranate arils. Enjoy right out of the skin!

If there is one iconic Thanksgiving dish, other than the turkey, stuffing has to be it. This Wild Mushroom Stuffing recipe is an impressive, delicious side dish, packed with savory, earthy flavors, and easy to make from scratch.

Wild Mushroom Stuffing Recipe

bread

olive oil

butter

mushrooms

celery ribs (chopped)

onions

parsley

thyme (chopped)

salt

eggs

broth

Parmesan cheese

Preheat the oven to 375°F and generously grease a large baking dish. Cut the bread into 1-inch cubes and spread in a single layer on a large rimmed baking sheet. Bake until toasted, about 15 minutes. Transfer to a large mixing bowl and set aside.

Heat the olive oil and butter in a heavy large skillet over medium heat. Once the butter is melted, add the mushrooms and sauté until golden; about 7 minutes. Add celery, green onions, parsley and thyme, garlic, salt and pepper; sauté for 3 to 4 minutes more.

Add the mushroom mixture to the bowl with the bread cubes and toss to combine.

In a separate bowl, whisk together the eggs and 1 cup of the broth in a medium bowl. Pour the egg mixture over the stuffing and toss to coat. Stir in the Parmesan cheese.

Add the additional broth as needed if the stuffing looks or feels dry. Transfer to the prepared baking dish and cover with foil.

Bake 60 minutes, remove foil, and bake until golden; about 15 to 30 minutes more.

https://content.jwplatform.com/videos/9P6SNHCR.mp4

Wild Mushroom Stuffing

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