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This easy mushroom stuffing is savory and crazy delicious! It uses simple, easy-to-find veggies like celery, carrots, mushrooms, and onions. It’s an essential side dish for the holidays, but easy enough to make all year long. Planning your menu? Find more ideas in my vegan Thanksgiving recipes.
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This vegan stuffing with mushrooms is perfect for your Thanksgiving holiday table, surrounded by all your loved ones who have come together to celebrate and be thankful.
Thanksgiving food is so delicious and comforting that we look forward to this day all year long. It’s also a great chance to choose plant-based options and get busy in the kitchen, re-creating all of our favorite childhood dishes, like stuffing.
Serve this Thanksgiving mushroom stuffing with other holiday favorites like green bean casserole, vegan gravy, and cranberry sauce. If you’d like a second stuffing on the table, my classic vegan stuffing has apples, cranberries, and fresh herbs.
Quick Glance
- Recipe Name: Easy Mushroom Stuffing
- Why You’ll Love It: A savory, veggie-packed stuffing made with simple, budget-friendly ingredients.
- Time and Difficulty: 10 minutes of prep and about 40 minutes of cooking, easy.
- Main Ingredients: Bread, mushrooms, red onion, garlic, celery, carrot, fresh thyme, and vegetable stock.
- Method: Toast the bread in the oven while the veggies cook in a large pan, then combine and bake.
- Texture and Flavor: Toasted bread with tender, savory mushrooms and fresh thyme.
- Quick Tip: Use dry, slightly stale bread so it soaks up the stock without turning soggy.
Table of Contents
What Makes This Mushroom Stuffing So Good
Stuffing (also called dressing when it’s baked in its own dish) is one of the best parts of the holiday meal. This version is packed with veggies and gets a savory boost from mushrooms and fresh thyme.
- Simple, budget-friendly ingredients: Bread, mushrooms, and everyday veggies you can find at any grocery store.
- Easy to make: Perfect for any level of cook, with the bread toasting while the veggies cook.
- Hearty, satisfying flavors: Savory enough to satisfy all types of eaters, even the meat eaters at your table.
- Full of veggies: Mushrooms, carrots, celery, and onion in every bite.
Mushroom Stuffing Ingredients
Savory mushrooms make an over-the-top vegan stuffing! This dish is one even the meat eaters in your life will love. You’ll find the full amounts in the recipe card below.
- Bread: What really makes stuffing a stuffing is the bread! It soaks up all the juices from the veggies and brings everything together. A sturdy bread like sourdough works best, and you can mix in some vegan cornbread for a different flavor.
- Vegetable oil: For sautéing the veggies.
- Red onion, garlic, celery, and carrot: These classic stuffing veggies add their rich flavors to this vegan stuffing.
- Mushrooms: Their tender texture and high water content make this vegan stuffing recipe extra juicy, and they’re light and budget-friendly too! We use classic white mushrooms, but you could try another kind, like portobello or oyster mushrooms. Love mushrooms and thyme together? Try my sautéed mushrooms with garlic and thyme.
- Fresh thyme: The perfect herb to go with the mushrooms and veggies in this stuffing recipe.
- Salt and pepper: Season to taste.
- Vegetable stock: Adds flavor and keeps the stuffing moist. Use your favorite vegetable stock or no-chicken broth.
How To Make Vegan Stuffing with Mushrooms
Before you start, preheat the oven to 375 degrees F (190 degrees C) and cut the bread into bite-sized cubes. Here’s an overview with photos, and you’ll find the detailed instructions in the recipe card below.
Step 1: Toast the bread: Spread the bread cubes on a baking sheet and bake for about 15 minutes, until golden and crispy.
Step 2: Sauté the veggies: While the bread toasts, heat the oil in a large pan over medium heat and sauté the onion, garlic, celery, and carrot for 2 minutes.
Step 3: Add the mushrooms: Add the mushrooms and season with fresh thyme, salt, and pepper. Cook for another 5 minutes.
PRO TIP: Prefer more veggies than bread? Double the mushrooms, use half the bread, or both!
Step 4: Add the stock: Pour in the vegetable stock, let it simmer for 2 minutes, and remove the pan from the heat.
Step 5: Combine: Pour the vegetables and stock over the toasted bread and toss gently until the bread soaks up all the liquid.
Step 6: Bake and serve: Transfer the mushroom stuffing to a baking dish and bake uncovered for 15 to 20 minutes, until the top is golden and crisp. Then serve it up!
Expert Tips
- Dry, slightly stale bread works best for mushroom stuffing, because it soaks up the stock without turning soggy.
- Cut the bread into bite-sized cubes for easy eating!
- Experiment with different types of mushrooms to change up the flavor.
Serving Suggestions
This stuffing is right at home on the holiday table. Spoon some mushroom gravy over the top, add a scoop of vegan mashed potatoes, and serve it all with an easy lentil loaf as the main dish.
How to Store
- Leftovers: Store leftovers in an airtight container 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 to 20 minutes, or until heated through.
- Make ahead: To save time on the holiday, make it up to 2 days ahead, store it covered in the fridge, and reheat it the same way.
Recipe Variations
- Make it a main dish: Turn this vegan stuffing into a tasty main dish with a plant-based protein. My faves are cooked lentils or chickpeas. Just heat them with the vegetables.
- Try different types of bread: Flavored bread adds a little extra flavor, and cornbread makes it a bit different. For a whole cornbread version, try my easy cornbread stuffing.
- Stuff your veggies: Use it as a filling for roasted squash, like this vegan stuffed butternut squash, or for zucchini or eggplant.
- Skip the bread: For a low-carb option, try my cauliflower stuffing.
Mushroom Stuffing FAQs
The sturdier, the better! Sourdough is great for its sturdiness and flavor. You can also use a combination, like white bread and sourdough, or regular bread and cornbread for a mix of flavors. Leftover bread that seems a little stale and dry is perfect.
Yes, they’re the same dish with different names. Traditionally, stuffing is cooked inside a bird and dressing is baked in a separate dish, and the name people use often depends on where they grew up. This vegan version is baked in its own dish, so you can call it either one!
Absolutely! Mushrooms add a savory flavor and keep stuffing moist. This recipe uses white mushrooms, but portobello or oyster mushrooms work well too.
Yes. Use a sturdy gluten-free bread and check that your vegetable stock is gluten-free too.
More Mushroom Recipes
Vegan Appetizers
Easy Vegan Stuffed Mushrooms
Vegan Dinners
Creamy Vegan Mushroom Pasta
![several completed Spinach and Mushroom Puffs [Vegan Hand Pies] scattered on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2022/12/Spinach-Mushroom-Pockets-Plant-Based-on-a-Budget-1-2-378x378.jpg)
Vegan Lunches
Spinach and Mushroom Puffs [Vegan Hand Pies]
Vegan Dinners
Sauteed Mushrooms with Garlic and Thyme
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Easy Mushroom Stuffing Recipe
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Ingredients
- 1 pound (450 g) sturdy bread cut into bite-sized cubes, about 10 cups
- 2 Tablespoons (30 ml) vegetable oil
- 1 red onion sliced
- 1 garlic clove diced
- 1 celery rib diced
- 1 medium carrot diced
- 2 cups (140 g) white mushrooms sliced
- Salt and pepper to taste
- 1 Tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 cups (480 ml) vegetable stock
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Spread the bread cubes on a baking sheet and bake for about 15 minutes, until golden and crispy.
- Meanwhile, heat the oil in a large pan over medium heat and sauté the onion, garlic, celery, and carrot for 2 minutes.
- Add the mushrooms and season with the fresh thyme, salt, and pepper. Cook for another 5 minutes.
- Add the vegetable stock, let it simmer for 2 minutes, and remove the pan from the heat.
- Pour the vegetables and stock over the toasted bread and toss gently until the bread soaks up all the liquid.
- Transfer the stuffing to a baking dish and bake uncovered for 15 to 20 minutes, until the top is golden and crisp. Serve warm.
Notes
- More veggies: Double the mushrooms and/or use half the bread if you prefer more veggies than bread.
- Dry, slightly stale bread works best for mushroom stuffing.
- Cut the bread into bite-sized cubes for easy eating!
- Experiment with different types of mushrooms, like portobello or oyster mushrooms.
- Make ahead: Make it up to 2 days ahead and store it covered in the fridge.
- Storage: Refrigerate leftovers for up to five days, or freeze for up to three months. Reheat covered in a baking dish with a few Tablespoons of water or broth for 15 to 20 minutes.
What kind of bread
Is best?
The more sturdy, the better! Sourdough is great for its sturdiness and flavor. However, you could also use a bread combination, like white bread and sourdough, or even regular bread and cornbread for a mixture of flavors.
Love a good and quick stuffing recipe
I love that this stuffing is so full of veggies. Fantastic recipe!
This mushroom stuffing was delicious!
Right?! So light yet filling and so tasty at the same time!
This stuffing was perfect for Thanksgiving! Great flavor and easy to make!
Yesss – the perfect side dish!
So good, I want to eat this every day!
You and me both! So good!
Such a simple stuffing recipe. Love it!