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Mushroom Stuffing
Ingredients
1 loaf
French bread
3 tablespoons
butter
2 tablespoons
olive oil
1 pound
mushrooms (eg. cremini, oyster, and shiitake)
1
onion
3
celery stalks
4
garlic cloves
2 tablespoons
fresh sage
1 tablespoon
thyme
1 tablespoon
fresh rosemary
1 tablespoon
soy sauce
½ teaspoon
salt
½ teaspoon
black pepper
3 cups
low sodium vegetable broth
3 tablespoons
fresh parsley
Instructions
STEP 1
Preheat the oven to 400˚F. Place the bread cubes in a 9 x 12 inch baking dish. Bake for 20 minutes, tossing halfway through. Remove from the oven and set aside.,
STEP 2
Meanwhile, heat butter and olive oil in a large skillet over medium heat. Once melted and shimmering, add the mushrooms and cook for 10 minutes until the moisture has evaporated.,
STEP 3
Add the onions and celery, cooking for another 5-6 minutes until they begin to soften. Add garlic, sage, thyme, rosemary, soy sauce, salt, and pepper, and continue cooking another 1-2 minutes until the garlic is fragrant. Add the broth to deglaze the pan and remove from heat.,
STEP 4
Transfer the mushroom mixture on top of the toasted bread cubes along with the parsley, and gently toss until well combined and the liquid is absorbed.,
STEP 5
Bake for 30 minutes or until the top is browned well.
Nutrition Facts
(per serving)
Calories:
298 calories
Servings:
6 servings
Carbohydrates:
25 g
Fat:
21 g
Fiber:
2 g
Protein:
5 g
Sugar:
2 g
Meal Effort
Preparation:
15 minutes
Cook:
1 hrs 8 mins
Total:
1 hrs 23 mins