Published: · Modified: by Christina Jolam · This post may contain affiliate links. See end of article for more information. · Leave a Comment
Jump to Recipe·Leave a Review
If your holiday season is marked by building anticipation over which dressing recipe will grace your Thanksgiving dinner, add this vegetarian Stuffing Casserole Recipe to your list of holiday classics. It's rich, savory and full of all the holiday flavors you love.
Confession: I've been low-key obsessed with mushroom toast for a decade. Since I first tasted a slice of buttery grilled sourdough topped with a schmear of mascarpone and heaped with herbaceous shrooms...I just can't get enough.
So when it was time to add some new thanksgiving recipes to my big day lineup, I decided to give traditional dressing a mushroom toast makeover.
And here it is, friends. A creamy, garlicky, rich and herby bread stuffing, studded with mushrooms, shallots and mascarpone.Thanksgiving day, Christmas dinner and every special occasion family dinner are perfect for making this delicious side dish for everyone you love!
Ingredients needed to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Bread: sourdough bread is my preference for this vegetarian stuffing casserole. But any kind of bread with a bit of chew and texture will work. I've used French bread baguettes, thick, chewy slices of whole wheat bread, and even chunks of bagels.
Veggies: mushrooms are the star of the show, and I used a combination of button and baby bellas. But you can go crazy with any combination that suits you! Supporting cast includes shallots and garlic. Substitute yellow onion, red onion or even scallions, if needed.
Herbs and spices: fresh parsley, thyme and sage add freshness and savory flavor to our homemade stuffing recipe. If you don't have fresh herbs, substitute 1 ¼ teaspoons dried poultry seasoning for the herbs. For spices, grab salt, black pepper and a pinch of red pepper flakes. Omit pepper flakes for a milder dish.
Broth: mushroom broth is ideal, but any kind of veggie broth works well. If you're cooking for meat eaters, use chicken broth or beef broth.
Cheese: mascarpone adds the loveliest richness to our savory dressing, and parmesan adds nutty umami to the golden brown crust. Substitute gruyere, asiago or romano.
Wine: white wine reduces quickly in our stuffing mixture and adds great flavor, complex and sophisticated. Omit if you prefer not to cook with wine or add a bit more broth or a squeeze of lemon juice.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Bake bread
Preheat oven to 350°F. Spread cubed bread on large rimmed baking sheet and transfer to the oven. Bake until bread is dry, about 10 minutes. Remove from the oven and set aside.
Generously grease an 8x8 or similar baking dish. (To fill a 9x13 baking dish, double this recipe).
2. Cook vegetables and spices
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots and sear until tender, about 5 minutes.
Add the fresh herbs, garlic, salt, pepper and red pepper flakes to the vegetable mixture. Sauté for 2 minutes more.
3. Add wine, cheese and eggs
Add white wine and let the wine condense for a minute.
Remove the pan from heat and add about ⅓ cup mascarpone to pan (you should have about 2 tablespoons mascarpone remaining) and let it melt into the herby mushroom mixture. Combine the bread cubes with the mushroom mascarpone mixture.
Whisk the eggs and 1 ¼ cups cool broth in a large measuring cup. Add egg mixture to stuffing mixture and toss to coat.
4. Bake casserole
Transfer the mixture to your greased baking dish. Scatter the remaining mascarpone across the top in pea-sized chunks, then sprinkle the with parmesan.
Cover the casserole dish with aluminum foil. Bake 25 minutes. Remove foil. Bake until golden, about 20 additional minutes. For a crispy top, broil for the final 2 minutes.
5. Garnish and serve
Serve with crispy sage leaves. (To make, fry fresh sage leaves in a shallow pan of olive oil for a few seconds until crisp. Remove to a paper towel and sprinkle with salt.)
Looking for more holiday side dishes?
- Sweet Potato Casserole (Cracker Barrel Copycat)
- duch*ess Potato Casserole
- Vegetarian Hashbrown Casserole (Cracker Barrel Copycat)
- Brussels Sprout Gratin
- Shrimp and Grits Dressing Recipe
FAQs and Serving Suggestions:
Can I add other vegetables to the casserole?
Absolutely! While this recipe focuses on mushrooms, you can add other vegetables like diced celery, carrots, or spinach to add even more flavor and texture to the casserole.
Can I use Greek yogurt instead of eggs?
Greek yogurt can be used to substitute eggs in baking. Greek yogurt contains similar acidic properties to eggs, making it a good option for replacing them.
Can I use canned mushrooms instead of fresh mushrooms?
I definitely recommend using fresh mushrooms for this recipe because they provide a better texture and flavor. If you can only find canned mushrooms, just make sure to drain them thoroughly before using.
What to serve with mushroom stuffing?
For your big holiday meal, pair this vegetarian stuffing with roasted sweet potatoes and brussels sprouts, roasted kabocha squash, cranberry sauce, au gratin potatoes, vegetarian hash brown casserole or garlic lemon green beans. This mushroom casserole would also be delicious with brunch under a couple of poached eggs with honey lime fruit salad on the side.
Can I freeze leftovers?
Yes, you can freeze the leftover casserole. Allow it to cool completely, then transfer it to an airtight container or wrap it tightly with plastic wrap and foil before freezing. To reheat, let it thaw overnight in the refrigerator and then bake it in the oven until heated through.
How to store leftover stuffing casserole?
To store leftover stuffing, wrap tightly in plastic wrap and foil, or move to an airtight container, and store in refrigerator for up to 3 days. For reheating, warm in a skillet with a few tablespoons of stock and a pat of butter. Or, throw your mushroom stuffing in a greased waffle iron and watch the magic happen!
Herby Mushroom Stuffing Casserole Recipe (Vegetarian)
- Author: Christina Jolam
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
Scale
6 cups sourdough bread, cubed
3 tablespoons butter
½ cup shallots, diced
1 pound mixed mushrooms, sliced
4 garlic cloves, diced
⅓ cup white wine
4 ounces mascarpone cheese
⅓ cup flat leaf parsley, diced
1 tablespoon fresh sage, sliced
2 teaspoons fresh thyme leaves
1 teaspoon coarse kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1 ¼ cups veggie stock (mushroom, if you can find it!)
2 large eggs, beaten
½ cup parmesan cheese, shredded
Instructions
- Preheat oven to 350°F. Spread the cubed bread on large rimmed baking sheet and transfer to the oven. Bake until bread is dry, about 10 minutes. Remove from the oven and set aside.
- Generously grease an 8x8 or similar baking dish. (To fill a 9x13 baking dish, double this recipe).
- Meanwhile, melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots and sear until tender, about 5 minutes. Add the herbs, garlic, salt, pepper and red pepper flakes to the vegetable mixture. Sauté for 2 minutes more.
- Add white wine and let the wine condense for a minute. Remove the pan from heat and add about ⅓ cup mascarpone to pan (you should have about 2 tablespoons mascarpone remaining) and let it melt into the herby mushroom mixture. Combine the bread cubes with the mushroom mascarpone mixture.
- Whisk the eggs and 1 ¼ cups cool broth in a large measuring cup. Add egg mixture to stuffing mixture and toss to coat.
- Transfer the mixture to prepared baking dish. Scatter the remaining mascarpone across the top in pea-sized chunks, then sprinkle the with parmesan. Cover the casserole dish with aluminum foil. Bake 25 minutes. Remove foil. Bake until golden, about 20 additional minutes. For a crispy top, broil for the final 2 minutes.
- Serve with crispy sage leaves. (To make, fry fresh sage leaves in a shallow pan of olive oil for a few seconds until crisp. Remove to a paper towel and sprinkle with salt).
Notes
I use button mushrooms and baby bella mushrooms (creminis) in my shroom mix, but feel free to mix and match your favorites!
Aim to cut your bread into 2-inch cubes for the best texture. Use fresh bread or day-old bread. Either way, we bake the bread cubes in the oven to dry them out a bit before tossing them in our broth and mushroom mix, ensuring the bread soaks up every last drop of flavor.
- Prep Time: 15
- Cook Time: 45
- Category: Easy Recipes
- Method: Oven and Stove Top
- Cuisine: American
Keywords: vegetarian stuffing casserole, thanksgiving dressing, mushroom dressing
More All Recipes
- Salmon Shawarma Recipe
- Homemade Shawarma Spice Blend Recipe
- Mediterranean Tuna Salad Recipe {No mayo}
- The Best EASY Flounder Recipes
About Christina Jolam
Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.
