Our homemade mushroom stuffing is loaded with fresh mushrooms, onions, sage, and thyme. It is intensely flavorful, absolutely delicious, savory, soft in the middle, and perfectly crisp on top.
A whole pound of mushrooms is the secret to the best, most flavorful stuffing. I’ve always loved stuffing, but this version has quickly become my favorite. It’s so delicious that I’m happy to eat it without my favorite homemade gravy or other dishes.
As written, this stuffing is vegan (it’s incredibly delicious that way). Everyone, even the meat-eaters at the table, will love it. The recipe is easy and perfect for making ahead of time, making this perfect for Thanksgiving! For a stuffing without mushrooms, see this classic herb stuffing.
Key Ingredients
- Bread: You’ll want a high-quality white or rustic loaf (think French, sourdough, or a hearty bakery-style bread). Avoid soft enriched breads like brioche. Day-old bread is ideal, but I show you how to dry it out if you don’t have that.
- Mushrooms: Use a whole pound! I love combining varieties (cremini and shiitake are a great combo). Chop them very finely (a food processor helps) so they almost disappear into the stuffing.
- Onion, Celery, and Herbs: These are classic stuffing flavors. For herbs, sage is the star, but I also love stirring in some parsley for color. Fresh herbs are amazing in this recipe, but I give you options for using fresh or dried in the recipe.
- Maple Syrup: Just a touch of pure maple syrup adds an amazing balance to the savory mushrooms.
- Broth: Use vegetable broth if you’re making this vegetarian/vegan, otherwise, chicken or turkey stock are great options.
How to Make Mushroom Stuffing
This mushroom stuffing is super simple to make. First, I cook the mushrooms in plenty of olive oil, which draws out their moisture and starts to brown them, deepening their flavor. Then, I stir in the onion, celery, herbs, and garlic, letting them soften and sweeten up for a few minutes.
Next, it’s time for the broth and bread cubes. Give everything a good mix, and check if the bread looks dry. If it does, add a bit more liquid. The amount you’ll need can vary depending on your bread (I’ve added up to a cup extra before).
Keep in mind that this recipe makes a generous amount of stuffing, and the seasoning is key! I’ve included some guidelines in the recipe below, but be sure to taste the mushroom and onion mixture a few times to get the salt and pepper just right. If the flavors seem a bit flat, don’t be afraid to add a pinch more salt.
Finally, I bake the stuffing covered at 350°F for 30 minutes. Then, I uncover it and bake it for another 10 minutes to get a crisp top while keeping the center soft and moist. And that’s it. Super delicious stuffing!
I love this stuffing throughout the fall and winter, but it’s especially great for Thanksgiving. If you are making this as Thanksgiving stuffing, here are some more Thanksgiving recipes to look at. I love this incredible Thanksgiving turkey recipe, our easy gravy, and, of course, these mashed potatoes.
For side dishes, try our green bean casserole (made with real mushrooms) and this cinnamon roasted butternut squash.
Mushroom Stuffing Variations
This mushroom stuffing recipe is delicious, as written, but that doesn’t mean there aren’t a few changes you can make, so it is your own. Here are a few suggestions:
- Add eggs: For a more custardy, tightly packed texture, whisk 1 to 2 eggs into the broth before combining it with the vegetables and bread.
- Add sausage, bacon, or pancetta: Cook them until browned and crisp, then transfer the meat to a bowl to add later. Leave the rendered fat in the pan. Cook the mushrooms and vegetables in the rendered fat. Then, when you are stirring in the bread cubes, add the cooked meat.
- Add mushroom powder: To enhance the mushroom flavor of the stuffing, stir in 1 to 3 teaspoons of our homemade mushroom powder seasoning (or use store-bought).
- Add apples: Cook peeled and cubed apples with the onions and celery. Apples will add a little sweetness to balance the savory stuffing.
- Add cooked lentils: To turn this stuffing into a vegetarian main dish, add 1 cup or more cooked lentils for extra sticking power and protein. Here’s how to cook lentils.
Seriously Good Mushroom Stuffing
- PREP
- COOK
- TOTAL
This homemade mushroom stuffing is super flavorful and absolutely delicious. It is loaded with fresh mushrooms, onions, sage, and thyme. The stuffing is savory, soft in the middle, and perfectly crisp on top.
This stuffing is naturally vegan when you use vegetable broth and vegan bread. It is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. You can also substitute butter for olive oil.
Watch Us Make the Recipe
You Will Need
1 large bakery-style rustic bread loaf, like French bread or sourdough (1 pound)
6 tablespoons (90ml) olive oil
1 pound (450g) mushrooms, see tips
2 cups diced yellow onion (1 large)
1 ½ cups diced celery (3 celery ribs)
1 tablespoon minced garlic (3 cloves)
2 tablespoons finely minced fresh sage or 2 teaspoons dried sage
1 tablespoon finely minced fresh thyme leaves or 3/4 teaspoon dried thyme
1 tablespoon pure maple syrup, see tips
2 to 3 cups (470ml to 700ml) rich broth or stock, see tips
1/4 cup fresh chopped parsley or 1 ½ tablespoons dried parsley
3/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
Directions
1Preheat the oven to 350°F (177°C).
2Cut the bread into 1-inch cubes, spread them out onto a large rimmed baking sheet, and bake, stirring occasionally, until the bread is dry and hard on the outside, 20 to 25 minutes.
3While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces by hand or using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
4Heat the olive oil in a large Dutch oven or deep pot over medium heat, then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
5Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Add the maple syrup, and season with salt and pepper (start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there).
6Take the pot off the heat and stir in 2 cups (470ml) of the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch of salt.
7Stir in the bread cubes and half of the parsley. If the bread looks dry after being well mixed into the vegetable mixture, add 1/4 cup (60ml) more broth or more until it looks moist, but stop before there is excess liquid at the bottom of the pot.
8Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8×8-inch square pan, 9×13-inch dish, or similar).
9Cover with foil and bake for 30 minutes. Uncover the stuffing and bake for another 10 minutes or until the top is golden brown and crisp.
10Serve with the remaining parsley scattered on top.
Adam and Joanne's Tips
- Mushrooms: Use white button, cremini, shiitake, wild mushrooms, or a mixture.
- Broth or stock: Use homemade or store-bought veggie, chicken, or turkey broth. Here’s my favorite homemade veggie broth.
- Vegan stuffing: Use vegan-certified bread and broth. Otherwise, the recipe is vegan.
- Make ahead: Store this stuffing in airtight containers in the fridge for up to 3 days. Freeze it for up to 3 months. Thaw and reheat in the oven until it reaches 165°F (74°C).
- The nutrition facts provided below are estimates.
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We now have vegans and vegetarians in the family, so I made this. My kids, who had always loved my sausgage stuffing recipe but no longer eat meat, loved it. I did it slightly different. I’ve always used a package of Pepperidge herb stuffing, so in place of roasting the bread, I used a package of that. I also had a package of white hamburger buns in the freezer, so diced a few of those, the packaged stuffing, and a few slices of Nature’s own honey wheat. I only used 10 ounces of mushrooms…two packages…and regretted it! definitely will use a pound next time. I didn’t chop the mushrooms tiny and liked the chewy textures. i roasted walnuts and chopped very coarsely. I added them at the end. I did chop up an apple but added it at the very end. I put it in a slow cooker to heat it and that’s how its served. I do want to try your recipe for veggie broth but used a commercial one this time. Thank you. It was a great recipe.
Really good stuffing. Just made it last night as a vegetarian alternative for my husband today for thanksgiving. Super moist and flavorful
That’s fantastic! We’re so glad you enjoyed the stuffing. Happy Thanksgiving!
This recipe is awesome!!! Love it so much- thanks!!!!!!
Your recipe is wonderful! I did use one bag each of prepared stuffing cubes and corn stuffing, because of convenience. The inclusion of mushrooms (I used portobello), very finely chopped, as you suggest makes a world of difference. The thyme, savory, and parsley came straight from the garden, and wow, what a difference fresh savory makes! I added about a cup of dried cranberries, buttered the dish and cooked as suggested. Délicieux!! Thank you and happy Thanksiving!
Hello! First time commenting – I would love to make this stuffing recipe but my family hates mushrooms. Any substitute? thanks! Your recipes never disappoint! Carlene
Hi Carlene, Usually we’d be able to suggest a substitute, but in this case, the mushrooms are pretty integral to the flavor and texture of the stuffing. If it is the texture of mushrooms that you don’t enjoy, you might still enjoy this recipe since the mushrooms used are chopped into very small bits.
I’m sooo glad I discovered inspiredtaste.net. Especially around the Holidays! I’ve saved the Seriously Good Homemade Mushroom Stuffing recipe and can’t wait to try it! Much Thanks, Victoria Lloyd.
This stuffing was so delicious! I used the 2 eggs as directed in the notes. So moist with the perfect amount of flavor. It’s definitely a classic stuffing that could measure up to any meat based one at the thanksgiving table. I’ll be making this for years to come. Thank you for the recipe!
Great recipe. I added 30 grams dried porchinis (rehydrated and chopped) and did this for Christmas lunch today. My seven year old niece who says she doesnt like mushrooms thought the stuffing was delicious. It went beautifully with the turkey and tomorrow’s beef will go great with the leftovers. I love the mushroomy-herbalness and will definitely be trying the cheesey/eggy variations. Merci!
Hi guys! This Thanksgiving it will only be three of us. Does this recipe work just as well if I half/halve it? Thanks!
Yes, you can cut the recipe in half without any issues.
Can I prepare stuffing one day before , and how to warm it next day?
Yes, to reheat cover the dish with foil and bake in a 350 F oven until heated through.
Yummy! I didn’t think it could compete with the stuffing I have been making for years. My son’s gf is vegetarian and I wanted to be able to provide her with a vegetarian stuffing for Thanksgiving. Holy Moley you guys nailed it! I couldn’t decide which one I liked more and was leaning towards this one. From now on, I’ll be offering two stuffings during the holidays. P.S. this one was gone first. BTW I doubled the recipe ~ so glad I did so I could savor some leftovers! Thank you!
Last minute question! What if I just sliced the mushrooms instead of mincing them so small? I am a little worried about the “mouth feel/texture” with the mushrooms as is in the recipe. Thank you!
Hi Jane, We actually make them so small so you don’t see/feel the mushroom texture (this came from memories of Adam’s childhood where he hated seeing mushrooms in dishes!). That said, you can always use half chopped small and half sliced in this recipe. There are a lot of mushrooms, so if you do make them all sliced, you might consider holding back a few so that the bread-mushroom ratio makes sense.
This sounds very good. Is it freezer friendly? If so how should I freeze it (in smaller portions)and how long can I keep it frozen?
It is very freezer friendly. After baking the stuffing, let it cool, and then transfer to freezer-safe, airtight containers. Freeze for a month (maybe more). When you are ready to eat it, reheat in the oven or the microwave until warmed through.