4.5
2 ratings

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.

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.

Nutritional Facts
Servings10
Calories Per Serving247
Total Fat7g11%
Sugar7gN/A
Saturated2g12%
Cholesterol6mg2%
Protein9g18%
Carbs38g13%
Vitamin A40µg4%
Vitamin B60.3mg13%
Vitamin C8mg13%
Vitamin D0.1µgN/A
Vitamin E0.7mg3.4%
Vitamin K54µg67%
Calcium141mg14%
Fiber5g20%
Folate (food)71µgN/A
Folate equivalent (total)91µg23%
Folic acid12µgN/A
Iron4mg25%
Magnesium48mg12%
Monounsaturated3gN/A
Niacin (B3)5mg26%
Phosphorus159mg23%
Polyunsaturated1gN/A
Potassium434mg12%
Riboflavin (B2)0.4mg21.1%
Sodium529mg22%
Thiamin (B1)0.3mg21.2%
Trans0.1gN/A
Zinc1mg8%