Melt-in-Your-Mouth Wild Mushroom Stuffing is Loved By Vegetarians and Meat Lovers Alike!
Stuffing is likely the most beloved of all the dishes on the Thanksgiving dinner table – and for good reason! It pairs beautifully with the savory flavors of a classic Thanksgiving feast, and the combination of creamy and crispy texture is unbeatable.
A few years ago, I made it my mission to create a stuffing recipe for the veggie-lovers and vegetarians at our Thanksgiving and Friendsgiving celebrations. The result? The ULTIMATE Crispy Wild Mushroom Stuffing recipe. It calls for both fresh and dried wild mushrooms for seriously rich, earthy flavor.
The best part, though? It’s basically a one-skillet dish. The mushrooms and aromatics are deeply browned in a cast iron skillet, developing intense flavor. The stuffing is assembled and baked right in the same skillet, which creates the best texture. We’re talking seriously golden brown and crispy edges with a wonderfully creamy, melt-in-your-mouth center.
Round out your meal with feel-good sides like a show-stopping Thanksgiving Salad and all your other faves. I’m convinced that this is the vegetarian stuffing recipe to end all vegetarian stuffing recipes, and your guests will be obsessed – even the meat lovers!
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Buy Now → Best Mushrooms to Use in Vegetarian Stuffing
For maximum flavor and texture, this vegetarian stuffing recipe uses a combination of fresh wild mushrooms and dried mushrooms. Fresh mushrooms provide irresistibly hearty and meaty texture, while dried mushrooms are a cost-effective solution of getting the big, bold flavor of wild mushrooms that are typically a little more expensive.
Since they’re the star of the show, I like to splurge for really beautiful wild mixed mushrooms, but white button mushrooms or cremini (baby bella) mushrooms work well, too.
Best dried mushrooms to use? ⇢ I like to make this recipe with porcini mushrooms, an Italian variety famous for its especially rich and deep umami flavor. While fresh porcini mushrooms can be expensive and difficult to find, most grocery stores sell dried porcini mushrooms in their bulk or dry goods section.
How to Make Mushroom Stuffing
While it does require a little bit of time, this vegetarian stuffing recipe is really easy to make. It consists of 4 main steps – most of which happen in the same cast iron skillet – and many of the components can be prepped in advance for even easier Thanksgiving dinner prep.
There are a few different options for preparing bread cubes for stuffing, all of which are detailed in the Recipe Card below. The goal, though, is to dry out the bread, which helps it absorb all of the flavor of the stuffing without becoming soggy or falling apart. Stuffing Tip! ⇢ Don’t slice, tear instead! The rough edges of torn bread get perfectly craggy, crispy, and browned as the Thanksgiving stuffing bakes. It’s absolutely delicious!
Add dried porcinis to a small stockpot with vegetable broth or stock, and let it all simmer for 10 minutes until the mushrooms soften. Why? ⇢ The warm broth softens the dried mushrooms to chop and add to the stuffing, and they also infuse incredible rich umami flavor into the broth, adding even more rich mushroom flavor to the stuffing!
Browning the fresh mushrooms is the first step for building rich umami flavor straight in the cast iron skillet. Once browned, set the mushrooms aside and cook the aromatics with a little more butter until fragrant – your kitchen will smell heavenly!
Mushroom tip! ⇢ Resist the urge to add salt when you sauté mushrooms. Salt pulls out all of their moisture, preventing the mushrooms from browning. Instead, season the mushrooms once they’ve developed good color.
Cheese is the secret ingredient in this vegetarian stuffing recipe! You’d never guess it’s there, as the cheese doesn’t make the stuffing cheesy, but rather creates a melt-in-your-mouth custardy texture.
Meal Prep Tip! ⇢ Due to the eggs in this mushroom stuffing, I don’t suggest assembling it ahead of time, but you can prep many of its components beforehand to save time on Thanksgiving day. Prep the bread cubes, chop the veggies and herbs, and grate the cheeses up to 3-5 days in advance.
Dairy-Free and Vegan Mushroom Stuffing
You can easily tweak this mushroom stuffing recipe to be completely vegan and dairy-free.
- Replace butter with your favorite dairy-free butter substitute or plant-based cooking oil.
- Replace cheese with your favorite melty dairy-free cheese.
- Replace eggs with your favorite vegan egg substitute.
I can’t wait for you to try this Cast Iron Skillet Crispy Mushroom Stuffing recipe! It’s the best vegetarian stuffing I’ve ever had, and I know it’ll be a hit at your Thanksgiving table – with vegetarians and meat-eaters alike!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! ♡ Happy cooking!
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Crispy Wild Mushroom Stuffing (in a Cast Iron Skillet!)
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 2 hours
- Yield: serves 8–10 1x
- Category: Side Dishes, Thanksgiving Recipes
- Method: Oven, Skillet Recipes
- Cuisine: American
- Diet: Vegetarian
Description
This wild mushroom stuffing recipe is made with fresh and dried mixed mushrooms for seriously hearty texture and rich, earthy flavor. Plus, it’s baked in a cast iron skillet, which creates the perfect crispy exterior with a center that’s so creamy it nearly melts in your mouth. This vegetarian stuffing recipe will be the star of your Thanksgiving table – with vegetarians and meat-eaters alike!
Ingredients
- one 16-ounce loaf bread, sliced or torn into ½-inch cubes (see Recipe Notes)
- 3 cups vegetable stock
- one 1-ounce package dried porcini mushrooms (see Recipe Notes)
- 1 bay leaf
- 6 tablespoons unsalted butter, divided
- 24 ounces wild mushrooms, trimmed and cut into 1/2-inch pieces (see Recipe Notes)
- 1 large yellow onion, diced
- 2 ribs celery, finely diced
- 8 cloves garlic, finely chopped or grated
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped hardy fresh herbs (e.g. a combination of rosemary, sage, and thyme)
- 6 ounces finely grated asiago (roughly 1 1/2 cups)
- 2 ounces grated parmesan (roughly 1/2 cup)
- 3 large eggs, whisked
- kosher salt and ground black pepper, to season
Instructions
- Prepare bread cubes. First, you’ll prepare the bread cubes. There are a couple different approaches you can take in preparing the bread cubes, each of them work well. Take your pick from the bullet list below. Once the bread cubes are prepared (time varies based on option chosen) transfer them to a large mixing bowl and proceed with the following steps assemble and bake your mushroom stuffing.
- Option #1: Make-ahead bread cubes at room temperature: 2-3 days before you plan to make and serve your mushroom stuffing, slice or tear the bread into 1/2-inch cubes. Set the cubes on a baking sheet, spreading them out in an even layer. Set aside, uncovered, for 2-3 days or until the bread is dried out. (Tip: Provided I’m not planning on baking anything, I like to set the baking sheet of bread cubes in the oven to keep it out of the way.) Once dried, transfer to an airtight bag & set aside until you’d like to prepare your mushroom stuffing.
- Option #2: Day of bread cubes in the oven: Preheat the oven to 350 degrees F. Slice or tear the bread into 1/2-inch cubes. Set the cubes on a baking sheet, spreading them out in an even layer. Transfer to the oven to toast until dried out, 10-15 minutes. Set aside to cool before mixing the bread cubes in the stuffing.
- Option #3: Store-bought bread cubes: Let the store do the work! Buy a bag of prepared bread cubes. You’ll need 16 ounces for this mushroom stuffing recipe.
- Reconstitute the porcini mushrooms: Add the vegetable broth, dried porcini mushrooms and bay leaf to a small saucepan over medium-high heat. Bring to a boil and reduce to a gentle simmer. Simmer 10 minutes to reconstitute the mushrooms. Use a slotted spoon or spider strainer to remove the mushrooms and bay leaf from the pot, allowing all excess liquid to drain back into the pot. Transfer reconstituted porcini mushrooms to a cutting board and finely chop. Transfer the chopped mushrooms to the bowl with the prepared bread cubes. Discard the bay leaf and remove the porcini-infused stock from the heat. Set aside.
- Brown the mushrooms: Meanwhile, as the porcini mushrooms reconstitute, brown the fresh mushrooms. Add 4 tablespoons of the unsalted butter to an 11-inch cast iron skillet over medium-high heat. Once melted, add the mushrooms. Cook, stirring occasionally, until deeply browned and golden, about 10-12 minutes. Transfer the browned mushrooms to the bowl with the bread cubes. Season with 2 teaspoons kosher salt and ground black pepper as desired. Return skillet over medium-high heat.
- Cook aromatics: Add the remaining 2 tablespoons of unsalted butter to the cast iron skillet. Once melted, add the onion and celery, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Cook, stirring occasionally, until softened and fragrant, about 5-6 minutes. Add in the garlic and fresh herbs. Cook, stirring constantly, until fragrant, about 1-2 minutes longer. Remove from the heat and transfer to the bowl with the bread cubes and mushrooms.
- Mix and assemble the mushroom stuffing: Add the grated asiago and grated parmesan to the mixing bowl with the bread mixture. Pour the eggs over top. Toss well to combine. Pour in 1 cup of the porcini-infused stock and toss well to combine. The egg and stock should rehydrate the bread cubes such that they’re softened but not soggy. If they seem a little too dry, add in 1/2 cup more stock and toss well to combine. Repeat once more with the remaining stock if needed. Transfer the mushroom stuffing to the same skillet used to cook the aromatics.
- Bake the mushroom stuffing: Bake at 350 degrees, uncovered, for 50-60 minutes, until the top of the stuffing is crispy and browned. Serve immediately. Enjoy!
Notes
- Ingredient Notes:
- Best bread for mushroom stuffing: I love making this mushroom stuffing with sourdough bread – its tangy flavor balances out the richness of the mushrooms beautifully. You can also make this mushroom stuffing recipe with “country” style French bread (a large loaf, not a baguette) or Italian bread.
- Wild mushrooms: You can make this mushroom stuffing with whatever mushrooms are most readily available to you. I like to splurge for really beautiful wild mushrooms – maitake (pictured), oyster, chanterelle, and shiitake are all great. You can also make this recipe using simple white button mushrooms or cremini (baby bella) mushrooms.
- Porcini mushrooms are an Italian mushroom with especially rich and deep umami flavor. They are the star ingredient in this mushroom stuffing! Dried porcini mushrooms are more readily available throughout the year here in the States, which you can typically find in the bulk section or in 1-ounce packages at grocery stores or natural food stores that stock dried mushrooms. You can also purchase dried porcini mushrooms online.
- Storage and Freezing:
- Storage and Reheating: Leftover mushroom stuffing will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat in the microwave or oven, until warmed through.
- Freezer Instructions: You can also freeze leftover mushroom stuffing. Transfer leftover stuffing to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or oven, until warmed through.
- Meal Prep: A little meal prep goes a long way in pulling this homemade mushroom stuffing together on Thanksgiving day! Between prepping the bread cubes, chopping the veggies and herbs, and shredding the cheese, there are many components of this sourdough stuffing that can be prepared 3-5 days in advance. Pick and choose from the below list, or do it all ahead of time and all you have to do on Thanksgiving is toss it all together – easy!
- Bread cubes: Prep according to Step 1 of Recipe Directions, above. Store in an airtight container at room temperature for up to 5 days. (10 minutes active prep)
- Chop veggies and herbs: Finely dice 1 large onion, 2 ribs of celery, and 8 cloves of garlic. Finely chop 1/3 cup fresh parsley and 1/3 cup hardy fresh herbs (e.g. rosemary, sage, thyme). Clean and cut 24 ounces mushrooms into 1/2-inch pieces. Store in individual airtight containers in the refrigerator for up to 5 days. (20 minutes active prep)
- Grate cheese: Grate 6 ounces asiago cheese and 2 ounces parmesan. Store in individual airtight containers in the refrigerator for up to 5 days. (10 minutes active prep)
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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Best Thanksgiving Stuffing I have ever made or eatin’!!! I added twice as many porchini’s since Costco had the deal and I added fresh mushrooms cut in quarters—sautéed with garlic salt & lemon—no kale but lots of celery, some onion and parsley. WOW! What an outstanding flavor—I also added a get. Of stevia liquid which greatly enhanced their flavor!! I will be making this every year if not sooner! This definitely a ⭐️⭐️⭐️⭐️⭐️ rating!!!
Thank you again for your kind review, Darlene! 🙂
This as by far the best stuffing I have ever made or eaten & everyone who tasted it agreed! Didn’t use Kale, added 8 ounces fresh white mushrooms—sautéed with garlic salt and lemon& added twice as many dried porcini’s—the big container from Costco—used more celery—less onion because of allergy to them. But wow! It was over the top delish!!!
Hi Darlene, so glad to hear you loved this stuffing, and that you were able to adjust it to better suit your needs! Happy holidays!
We made this for Thanksgiving this year and it was soooo good! I love stuffing in general but I think this will become our staple recipe for future Thanksgivings because it’s so delish.
Hi Sue! We’re SO glad to hear that, thank you for taking the time to leave a comment – it means so much!
We said we made this to accommodate a vegetarian guest at Thanksgiving but really we made it because we love mushrooms! It was a hit across the table, vegetarian or not. I discovered the only negative the day after when I went looking for leftovers and this was all gone. Definitely a recommend from our crew!
Hi Sue! We are SO glad to hear that this stuffing was enjoyed by all & we love mushrooms too – they provide such rich, savory flavor! Thanks so much for taking the time to leave a comment, it means so much!
Made this AGAIN for thanksgiving this year. Another year of it being a hit! Used half baby bellas and half wild mushroom mix for $$ reasons. Couldn’t find dried porcini so used dried “stir fry mushrooms” (a medley) and still turned out amazing. I really think any mushrooms would be good, so don’t let the cost or availability stop you.
I knew I was juggling a lot with thanksgiving this year so I made it 2 weeks ahead of time and froze it. I prepped everything but the cheese, broth, and eggs. After defrosting, on the day of I mixed in the cheese, rehydrated with the reserved broth, and added the eggs. Wow!
Love that you made this recipe make-ahead friendly & so grateful you had another PWWB recipe at your table this year! 🙂
This was D.E.L.I.C.I.O.U.S.!!! Super easy to make, very showy in the skillet, and a huge hit at my family’s thanksgiving. For $$ and store availability reasons, used 0.5 oz dried porcini, 8 oz fresh wild mushroom mix, 4 oz fresh oyster mushrooms, and 16 oz baby bellas. As a bonus, I had leftover mushroom broth from reconstituting the porcinis – it took my green bean casserole to the next level.
Also used a Rosemary infused Asiago because why not?
Everyone loved it; can’t wait to eat leftovers.
Hi Mara! Thank you so much for sharing & including this recipe in your Thanksgiving this year – so happy to hear it was a hit! Also…Rosemary Infused Asiago 🤯, that sounds absolutely divine!