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Easy Oven-Baked Mushroom-Herb Stuffing
This stuffing's bold herbal flavor comes from generous amounts of fresh sage, thyme and parsley, as well as poultry seasoning: a ready-made mix of dried herbs, including marjoram, rosemary and oregano. We especially liked Bell's Seasoning. Using two types of mushrooms—portobellos and shiitakes—built on the herbs' woodsy, earthy flavors. If your supermarket only sells whole portobello mushrooms (that is, with stems), you will need about 1½ pounds to account for the weight of the stems. If you'd like to do some of the prep in advance, prepare the recipe through the toasting and seasoning of the bread cubes, then reserve them and the remaining roasted mushrooms separately; refrigerate in airtight containers for up to two days. About two hours before serving, remove the mushrooms and bread mixture from the refrigerator and proceed with the recipe.
8
Servings
Tip
Don't forget to remove the gills from the portobello mushrooms. If left in, the gills will give the stuffing a muddy appearance and flavor. Also, make sure to toast the bread cubes until they are nearly dry throughout.
2 hours 15 minutes
(30 minutes active)
Ingredients
-
1
pound portobello mushroom caps, gills removed, halved and thinly sliced
-
1
pound shiitake mushrooms, stemmed, thinly sliced
Directions
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01Heat the oven to 500°F with the racks in the upper- and lower-middle positions. In a large bowl, toss both mushrooms, the olive oil and ½ teaspoon salt. Spread the mushrooms on a rimmed baking sheet. Roast on the upper rack until they have released their moisture, the moisture evaporates and the mushrooms begin to brown, about 20 minutes, stirring once halfway through. Set aside.
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November 21, 2023
Substituting Herbs
Any way to sub fresh herbs with dried? What would the quantities be? This looks so good, but I don't always have fresh herbs available.
November 23, 2022
Family Favorite
We never had a stuffing that we loved and made every year - until we found this one! I follow the advice to prepare some ingredients ahead of time through the seasoning and toasting of the bread. We use less than a lb of shitakes, usually more like 8-10 oz, just to save some on the cost. This year we are trying it with vegetable broth as part of a vegetarian meal. A favorite every year, and leftovers, if any, disappear quickly from the refrigerator.
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How does this work if I buy prepackaged bread cubes