Mushroom Stuffing
This delicious homemade stuffing recipe is made with sourdough bread. Loaded with mushrooms, celery, and onions, and flavored with a dry white wine. This stuffing is easy to make but will wow your guests.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings 1x
- Category: Thanksgiving
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- Loaf of sourdough bread, torn into chunks
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves of garlic, minced
- 4 stalks of celery, finely chopped
- 1 lb of oyster mushrooms
- 2 teaspoons of dried thyme
- 1 cup of dry white wine
- 1/4 cup of olive oil
- 32oz of vegetable stock
- 2 eggs
- 1/2 cup of parmesan cheese
Instructions
- Preheat the oven to 250°. Add the chunks of sourdough bread to a 9×12 glass baking dish and put it in the oven. Bake for about 30 minutes until sourdough bread is now crunchy like croutons. Turn the heat up to 350°.
- While the sourdough is baking, add the olive oil to a frying pan and turn the heat up to high.
- Next add the onions to the frying pan. Sauté for about 5 minutes until the onions start to brown, stirring frequently to avoid burning.
- Add the garlic, celery, oyster mushrooms, and thyme to the frying pan. Cook for an additional 5 minutes. Deglaze the pan with the white wine.
- Pour the veggies mixture from the frying pan over the sourdough in the glass baking dish. Add the olive oil, vegetable stock, and eggs to the glass baking dish. Mix everything together until evenly incorporated. Sprinkle the Parmesan cheese on top. Pop the dish back into the oven.
- Bake for about 30 minutes until the cheese on the top begins to brown. Remove from the oven and this is ready to enjoy. Yum!
Notes
Want to make this vegan? Easy to do and still amazingly delicious—skip the eggs and use vegan parmesan.
Find it online: https://bowlofyum.com/2025/11/mushroom-stuffing/