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mushroom stuffing

Mushroom Stuffing

Hearty, earthy, mushroom-packed and loaded with classic stuffing flavor.
Prep Time10 mins
Cook Time35 mins
Servings: 8
Author: Kathy Patalsky


  • large soup pot
  • casserole dish


  • 10 oz shiitake mushrooms chopped
  • 1 cup celery chopped
  • 1 medium onion chopped
  • 1/2 cup carrots chopped
  • 1/4 cup vegan butter
  • 3 tbsp poultry spice (it's vegan!)
  • 1 1/2 cups mushroom broth - or modify as desired for moisture level
  • 1/3 cup vegan sausage chopped or torn into bits
  • 1/2 cup parsley finely chopped
  • 6-10 cups bread cubes dried**
  • 1/2 tsp black pepper
  • extra virgin olive oil for pan


  • Prep your ingredients.
  • Preheat oven to 350 degrees.
  • Turn stove to high. Add about 1-2 Tbsp 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 1/2 - 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!


**bread cubes: dries works best for texture. Add more to taste if you like a breadier stuffing. 

Nutrition Estimate

Calories: 181kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Sodium: 461mg | Potassium: 283mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2073IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 2mg