Mushroom Stuffing with Shallots and Herbs

Contributor
Mushroom Stuffing with Shallots and Herbs
Whole Foods Market

To make a vegan version of this stuffing, simply substitute a nondairy option for the butter and bake the stuffing in its own baking dish.

10
Servings
247
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups total)
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 Pound chopped white mushrooms
  • 4 large shallots, chopped
  • 3 celery stalks, chopped
  • 1/3 Cup chopped fresh parsley
  • 1/3 Cup chopped mixed fresh herbs such as sage, thyme, marjoram, and oregano
  • 1 1/4 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 3 Cups low-sodium vegetable broth

Directions

Spread bread cubes on two large baking sheets; let sit on the counter overnight, or bake in a 300-degree oven until just dried, about 15 minutes. Place in a large bowl.

In a large skillet, heat oil and butter over medium-high heat. Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes. Stir in shallots and celery and cook 3 minutes longer. Stir in parsley, herbs, salt and pepper; remove from heat and spoon mixture over bread. Stir in broth and let sit a few minutes for it to be absorbed.

If using to stuff a turkey, cool completely and follow stuffing directions for your recipe. If baking separately, heat oven to 350 degrees. Spoon stuffing into a large buttered baking dish. Smooth the top and bake until browned and crisp, about 50 minutes.

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
7g
11%
Sugar
7g
N/A
Saturated Fat
2g
12%
Cholesterol
6mg
2%
Protein
9g
18%
Carbs
38g
13%
Vitamin A
40µg
4%
Vitamin B6
0.3mg
13%
Vitamin C
8mg
13%
Vitamin D
0.1µg
N/A
Vitamin E
0.7mg
3.4%
Vitamin K
54µg
67%
Calcium
141mg
14%
Fiber
5g
20%
Folate (food)
71µg
N/A
Folate equivalent (total)
91µg
23%
Folic acid
12µg
N/A
Iron
4mg
25%
Magnesium
48mg
12%
Monounsaturated
3g
N/A
Niacin (B3)
5mg
26%
Phosphorus
159mg
23%
Polyunsaturated
1g
N/A
Potassium
434mg
12%
Riboflavin (B2)
0.4mg
21.1%
Sodium
529mg
22%
Thiamin (B1)
0.3mg
21.2%
Trans
0.1g
N/A
Zinc
1mg
8%

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