This is the best stuffing recipe for mushroom lovers. Using anything from shiitakes to porcinis to button mushrooms, this mixed mushroom stuffing abounds with robust, earthy flavor. Whether you use a buttery Brioche Loaf or a spongy Challah Bread, this recipe will stun your tastebuds with rich, sumptuous flavor. Treating yourself has never been so easy. Quick, simple, and tasty, this is the best Thanksgiving stuffing recipe with mushrooms. Prepare it a day ahead, pop it in the oven, and you’re ready to eat in only half an hour! Give your tired mushroom, onion, and celery stuffing a makeover with this fresh recipe. Using leeks and shallots, this five-star dish is as elegant as it is appetizing.
Substitutions
You don’t have to scour grocery stores to make this hearty side dish. Easy substitutions will let you make this wild mushroom stuffing recipe using ingredients you already have at home.
Mushrooms: Though I use a combination of shiitake and cremini mushrooms in this recipe, other types like chanterelle, oyster, and porcini mushrooms can be used. So, go ahead, use this recipe and transform it into a chanterelle stuffing recipe, a porcini mushroom stuffing recipe, or even a 3 mushroom stuffing recipe by using different types of edible mushrooms. Leeks and Shallots: No leeks? No problem! For a more traditional take on this stuffing recipe, you can take out the leeks and shallots and opt for a classic (and delicious!) stuffing with mushroom, celery, and onions. Fresh herbs: I use thyme and parsley in this recipe, but dozens of herb combinations would work. Adding sage will give your mushroom leek stuffing tasty pine-like undertones, or you can chop up fresh thyme for a crisp, herbal taste. No matter what herbs you have on hand, you can’t go wrong with this simple side.
Make ahead: You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F. Storage: To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.
Dry out the bread: It’s important that your bread is dry so it can soak up all the flavorful custard mixture. To dry out your bread, I recommend slicing it into 1-inch pieces, covering it with a clean kitchen cloth, and leaving it out overnight. For a quicker fix, you can also follow the effortless method from my Brioche French Toast Recipe: Cut the brioche into cubes and place them in the oven at 300 degrees F for 10-12 minutes, flipping them halfway through. Mix and match mushrooms: Nearly all edible mushrooms will work in this stuffing recipe, so you can switch up which mushrooms you use for dozens of delectable flavor combinations. I sometimes use Roasted Portobello Mushrooms or Roasted Shiitake mushrooms or a combination of both. ½ cup vegetable stock: I found that ½ cup of vegetable stock was the perfect amount to keep my stuffing moist but not soggy. However, depending on how juicy your vegetables are and how dry your bread is, you might find you need to add a little more. If your stuffing mixture looks dry, add a little more vegetable stock to the mix. Season your vegetables: When cooking your vegetables, taste them to make sure they have sufficient seasoning. If your veggies are bland when they’re mixed in, your stuffing won’t pack the same flavorful punch. Any oven-proof casserole dish would work here: As you can see in the pictures, I used a 10-inch pie plate but any oven-proof casserole dish that can accommodate the brioche-vegetable mixture would work.
Add cheese: Changing up which cheese you use is a delicious way to adjust this recipe. From creamy gruyere to nutty swiss cheese and even sharp parmesan, almost any shredded cheese will work. Add meat: Adding cooked meats, like sausage, pancetta, or bacon, will give this stuffing an irresistible salty flavor. Meat eaters will fall head over heels for this protein-packed variation. Challah bread stuffing: Want to give your stuffing a slightly eggier, spongy flavor? Try substituting your brioche with challah bread, and voila! The perfect kosher challah stuffing recipe. Mushroom sage dressing: With an earthy, pine-like aroma and a tempting taste, sage can be the perfect herbal addition to your stuffing recipe. Just swap out the sprigs of thyme for fresh sage. Add cubed apples: The only thing that could make this mushroom dressing for turkey even more delicious is adding the fruity, sweet flavor of apples! Add enticing depth to your stuffing recipe with this fall-friendly addition. Use chicken stock: Give your stuffing an extra boost of flavor by using chicken stock instead of vegetable stock. Satisfying, simple, and undeniably tasty, my recipe for chicken stock will enliven your side dish without the extra hassle. Vegan mushroom stuffing: If you want to make this recipe vegan, omit the eggs, cheese, and butter, and use an extra ½ cup of vegetable stock. Then, swap out the brioche bread for a vegan-friendly option. I recommend using my No-Knead Bread with a little extra vegetable stock, though most any type of bread would work.
Looking for other mouthwatering dishes to fill out your Thanksgiving table? Delectable, rich, and always satisfying, these savory recipes will have your guests asking for seconds.
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This recipe was originally published in November 2014. It has been updated with new photos and text in November 2021.
