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.
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.