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This easy mushroom stuffing is creamy and crazy delicious! It only uses super easy-to-find winter veggies like celery, carrots, mushrooms, and onions. It’s an essential side dish for holidays but easy enough to make throughout the year. 

completed Easy Mushroom Stuffing Recipe in dish

This vegan stuffing with mushrooms is perfect for your Thanksgiving holiday table surrounded by all your loved ones that have joined together to celebrate and be thankful.

Thanksgiving food is so delicious and comforting that we kind of look forward to this day all year long.

It’s also a great chance to choose healthier plant-based options and get busy in the kitchen, re-creating all of our favorite childhood dishes such as stuffing.

Serve up this Thanksgiving mushroom stuffing with other plant-based holiday recipes such as green bean casserole, vegan gravy, and cranberry sauce.

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Why This Recipe Works

  • Simple, budget-friendly ingredients.
  • Easy to make recipe perfect for any level cook.
  • Hearty, satisfying flavors to satisfy all types of eaters.

What Goes Into This Recipe

Savory mushrooms make an over-the-top vegan stuffing! This dish is one even the meat eaters in your life will love!

mushroom stuffing ingredients measured out against a white surface
  • Bread: But what really makes stuffing a stuffing is the bread! The bread is so essential to this recipe because it absorbs all the juices coming out of the veggies and just brings everything together.
  • Root vegetables: Red onion, fresh garlic, celery, and carrots add their rich flavors to vegan stuffing.
  • Mushrooms: Their tender flavor and high water content make this vegan stuffing recipe extra juicy after it’s been cooked. They are also super light and budget-friendly! We use classic white mushrooms, but you could try and replace them with another kind, like Portobello or oyster mushrooms.
  • Fresh thyme: The perfect herb to go with the mushrooms and root vegetables in this stuffing recipe.
  • Vegetable stock: Enriches the flavor, creating a perfectly moist vegan stuffing.

How To Make Vegan Stuffing with Mushrooms

Here’s an overview with photos of how to make savory mushroom stuffing casserole. Detailed instructions are available in the recipe card further down the page. Let’s get started!

  • 1) Gather all your ingredients and get the oven heating at 375 degrees F. 
  • 2) Place the bread cubes on a baking tray and cook in the oven until golden and crispy.
process of adding bread to tray
  • 3) Heat the oil in a large pan over medium heat and saute the onions, garlic, celery, and carrots.
  • 4) After the veggies cook for two minutes, add the mushrooms and season with fresh thyme, salt, and pepper.
  • 5) Cook the vegetables for another 5 minutes, then add the vegetable stock. Let it simmer for two more minutes and remove it from the heat.
  • 6) Transfer the vegetables to the tray with the bread, but make sure that all the liquid has been absorbed (that will assure that the bread won’t become soggy).
  • 7) Place it in your serving and serve it up!

Expert Tips and FAQs

  • Dry, slightly stale bread works well for making mushroom stuffing.
  • Cut the bread into bite-sized cubes for easy eating!
  • Experiment with different types of mushrooms when making mushroom stuffing.
Which bread is best for stuffing?

When it comes to stuffing, the older the bread, the better. Leftover bread that seems stale and dry is perfect for making stuffing. Any type of bread works so experiment with cornbread, sourdough, or rustic. You can try the different ones and see which one you like best.

completed Easy Mushroom Stuffing Recipe in dish alongside a plated serving

How to Store

  • Leftovers: Store the leftovers in the fridge for up to five days or in the freezer for up to three months.
  • Reheat: Return the stuffing to an oven-safe baking dish and add a few tablespoons of water or broth. Bake covered for 15-20 minutes or until heated through.

Recipe Variations

  • Make it a main dish. Turn this vegan stuffing into a tasty main dish with the addition of a plant-based protein. My faves are cooked lentils or chickpeas. All you need to do is heat them with the vegetables.
  • Try it with different types of bread. Flavored bread can add a bit of flavor or cornbread make it a bit different.
  • Turn it into the main dish. Use it as a stuffing for whole roasted squash, zucchini, or eggplant.

More Mushroom Recipes

Photos by Alfonso Revilla

Easy Mushroom Stuffing Recipe

4.91 from 42 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings
This easy mushroom stuffing is creamy and crazy delicious! It only uses super easy-to-find winter veggies like celery, carrots, mushrooms, and onions. It’s an essential side dish for holidays but easy enough to make throughout the year. 

Ingredients 

  • 1 loaf of bread cubed
  • 2 tablespoons of vegetable oil
  • 1 sliced red onion
  • 1 garlic clove diced
  • 1 celery rib diced
  • 1 medium carrot diced
  • 2 cups of sliced mushrooms
  • Salt and pepper to taste
  • Fresh thyme
  • 2 cups of vegetable stock

Instructions 

  • Preheat the oven to 375 degrees F.
  • Place the bread on a baking tray for about 15 minutes, until it becomes golden and crispy.
  • Meanwhile, heat the oil in a large pan over medium heat and saute the onions, garlic, celery, and carrots.
  • After 2 minutes you can add in the mushrooms and season with fresh thyme, salt, and pepper.
  • Let that cook for another 5 minutes and now add in the vegetable stock. Let it simmer for 2 minutes and remove from heat.
  • Transfer the vegetables to the tray with the bread, but make sure that all the liquid has been absorbed (that will assure that the bread won’t become soggy).

Notes

Double the mushrooms and/or halve the amount of bread if you prefer more veggies than bread. 
  • Dry, slightly stale bread works well for making mushroom stuffing.
  • Cut the bread into bite-sized cubes for easy eating!
  • Experiment with different types of mushrooms when making mushroom stuffing.

Nutrition

Calories: 561kcalCarbohydrates: 88gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 1299mgPotassium: 487mgFiber: 8gSugar: 14gVitamin A: 2808IUVitamin C: 5mgCalcium: 227mgIron: 6mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Zhoro Apostolov
Course: Dinner, Lunch
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
4.91 from 42 votes (36 ratings without comment)

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