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Mushroom Stuffing
Hearty, earthy, mushroom-packed and loaded with classic stuffing flavor.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Servings:
8
Author:
Kathy Patalsky
Equipment
large soup pot
casserole dish
Ingredients
10
oz
shiitake mushrooms
chopped
1
cup
celery
chopped
1
medium
onion
chopped
½
cup
carrots
chopped
¼
cup
vegan butter
3
tablespoon
poultry spice
(it's vegan!)
1 ½
cups
mushroom broth
- or modify as desired for moisture level
⅓
cup
vegan sausage
chopped or torn into bits
½
cup
parsley
finely chopped
6-10
cups
bread cubes
dried**
½
teaspoon
black pepper
extra virgin olive oil
for pan
Instructions
Prep your ingredients.
Preheat oven to 350 degrees.
Turn stove to high. Add about 1-2 tablespoon EVOO. Then add the onion, celery, mushrooms, carrots. cook for 2-3 minutes.
Add in the vegan sausage and stir to combine. Cook for another minute or two to start to brown the sausage.
Add in the vegan butter, poultry spice, parsley and pepper.. Stir to melt butter and combine.
Turn heat to low. Fold in the bread cubes.
Fold in the broth. Start with one cup. Add more as desired for moisture level. 1 ½ - 2 cups should be good. Use less for drier stuffing.
Turn heat off and pour stuffing into your casserole dish. Cover with foil.
Bake stuffing at 350 degrees for 20-25 minutes. Serve!
Notes
**bread cubes: dries works best for texture. Add more to taste if you like a breadier stuffing.
Nutrition Estimate
Calories:
181
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Sodium:
461
mg
|
Potassium:
283
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
2073
IU
|
Vitamin C:
7
mg
|
Calcium:
74
mg
|
Iron:
2
mg