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    You are here: Home / Thanksgiving Recipes / Best Vegan Stuffing with Mushrooms

    Best Vegan Stuffing with Mushrooms

    Published: September 28, 2019. Last Updated: October 13, 2020 by: Ginny McMeans

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    Overhead casserole dish full of stuffing and two large serving spoons and text at the top.

    This best Vegan Stuffing with Mushrooms features baby portobellos and it's all wrapped up in an easy casserole recipe. Rich flavors makes this a  perennial favorite and it shines as a side dish over the holidays especially on Thanksgiving.

    Overhead casserole dish full of stuffing and two large serving spoons.

    Mushroom stuffing is one of my favorite side dishes. I was hoping to make a new dressing that had rich moist flavors that everyone would love. Well, this is it.

    Eight ingredients, including the salt and pepper, and they are all very important to include to keep this side perfectly moist with great taste.

    This vegan stuffing recipe is loaded with baby portobellos and the main spice is sage. The sage really puts it over the top.

    This is a super simple casserole and since mushroom dressing freezes so perfectly it is a great dish to make in large quantities.

    You don't need any gravy to go with it but if you have a favorite vegan gravy, then please, serve it on the side. I am an addict for dressing and gravy.

    Speaking of gravy just look at this recipe for Vegan Gravy. It is classic with no funny seasoning additions. This one may just be your new favorite.

    I also put it on my Best Vegan Meatloaf too. And, of course, don’t forget the mashed potatoes.

    Overhead photo of a cropped vegan mushroom stuffing casserole just out of the oven.

    Vegan Thanksgiving Stuffing Ingredients

    • Stuffing mix - adds bulk and helps hold and meld all of the amazing flavors.
    • Onion - adds the sweet taste that is indispensable when satuéd.
    • Cremini mushrooms - have an earthy rich flavor and mushrooms also soaks up flavor.
    • Dairy-free butter - is a necessity for moisture and flavor.
    • Ground sage - is so important and it seems like it was made for Thanksgiving.
    • Salt and pepper - for seasoning.
    • Vegetable broth - adds flavor and moisture.

    How to Make Vegan Stuffing with Mushrooms

    A little bit starts in a skillet then moves on to a big bowl for mixing and ends in a lovely casserole.

    • Lightly grease an 8" x 11" casserole dish (9" x 13" is good too). Set aside.
    • Melt ¼ cup butter in skillet.
    • Add the onions and saute for 10 minutes.
    • Add the mushrooms and saute another 10 minutes.Above view of a skillet holding sautéd mushrooms and onions.
    • Preheat the oven to 350°.
    • Add sage, salt and pepper. Stir and saute 3 more minutes.Above view of a skillet holding sautéd mushrooms, onions and seasonings.
    • In a large bowl add the cubed bread stuffing mix.
    • To the large bowl pour in the ½ cup melted butter and the vegetable broth.
    • Mix well.
    • Pour the mushroom mixture from the pan into the large bowl with the bread mixture.Overhead view of a large bowl full of stuffing and seasonings being mixed with a wooden spoon.
    • Mix well again and put into the prepared casserole dish.
    • Bake at 350° for 30 minutes.

    You may want to check out a Thanksgiving Menu I put together and there are even 24 recipes that you could also mix and match. This recipe is included.

    Can Fresh Bread Cubes Be Used for Vegan Mushroom Stuffing?

    I tried it with this recipe and it needs the packaged stuffing mix. You need the crusty cubes (seasoned or not) to work with all of the flavorful liquid.

    Some years I make a fresh cube bread dressing but to tell you the truth my favorites are this one and my Vegan Sausage Stuffing Casserole. That one has seasoned cornbread mix.

    This year I bought extra boxes of Herbed Stuffing Mix so that I can make it throughout the year. True, I freeze it in small batches for lunch but it still goes too fast.

    I'm determined to be able to make it after Thanksgiving too. This stuff is that good.

    Overhead casserole dish full of stuffing and two large serving spoons on a green mat.

    Helpful Tools for Making Cremini Mushroom Dressing

    • A casserole dish is a must. You can go with the fancy to the everyday style. The truth is the stuffing makes every casserole shine.
    • For almost every recipe you need good measuring cups and measuring spoons. This is a great stainless steel set.
    • Good sturdy glass mixing bowls are the best to me. This set is even from Anchor Hocking.

    So I hope we are all having Vegan Mushroom Stuffing in our homes this year. I think it will become one of your perennial favorites too.

    I want to show you a picture of this vegan vegetable stuffing covered with vegan gravy. It sure was a pleasure enjoying this after I updated the photos.

    A bowl full of mushroom stuffing is covered with creamy vegan brown gravy on a green mat.

    This post contains affiliate links. Read my disclosure policy here.

    Below this recipe I have a bunch of photos that I took from the last time I made this recipe for the blog. I mean like about 6 years ago.

    We really do love this recipe and have been having it for years. Sometimes even two different stuffings on the Thanksgiving table.

    I like to do that when my family comes over. The Vegan Sausage Stuffing Casserole and this delicious mushroom dressing.

    BY THE WAY! DO YOU SAY DRESSING OR STUFFING?

    I guess it doesn't matter. It dresses the table and stuffs me.  🙂

    Leftovers freeze beautifully. I will make this recipe just to freeze in single-sized servings. It heats so quickly in the microwave and is a really tasty snack or lunch.

    • IF FREEZING:
    • Let cool to room temperature.
      Cover with plastic wrap and then slide into a freezer bag. If you want to put the stuffing into small containers then follow one of the directions as defined in my article Preparing Food for the Freezer
    • THE NIGHT OF SERVING:
    • Remove from the freezer and put in the refrigerator to defrost from 4 to 6 hours.
    • TO PREPARE AFTER FREEZING:
    • Place the dressing in a microwavable safe bowl and heat on high for about 2 to 3 minutes stirring every minute. Ready to serve.

    Overhead casserole dish full of stuffing cropped square.

    Overhead casserole dish full of stuffing cropped square.

    Vegan Mushroom Stuffing

    Ginny McMeans
    Vegan Mushroom Stuffing has baby portobellos and is all wrapped up in a casserole. Rich flavors makes this recipe a  perennial favorite.
    5 from 6 votes
    Print Save Saved
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine American, Thanksgiving
    Servings 6 cups
    Calories 373 kcal

    Ingredients
      

    • 16 ounces stuffing mix - cubed and smaller pieces - I've made it using both sizes
    • 1 cup onion - chopped
    • ¾ cup dairy free butter - divided ¼ cup and ½ cup
    • 2 cups cremini mushrooms - coarsely chopped
    • 2 teaspoons ground sage - so important
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 2 cups vegetable broth

    Instructions
     

    • Lightly oil a 8" x 11" casserole dish (9" x 13" is good too). Set aside.
    • Melt ¼ cup butter in skillet.
    • Add the onions and saute for 10 minutes.
    • Add the mushrooms and saute another 10 minutes.
    • Preheat the oven to 350°.
    • Add sage, salt and pepper. Stir and saute 3 more minutes.
    • In a large bowl add the cubed bread stuffing mix.
    • To the large bowl pour in the ½ cup melted butter and the vegetable broth.
    • Mix well.
    • Pour the mushroom mixture from the pan into the large bowl with the bread mixture.
    • Mix well again and put into the prepared casserole dish.
    • Bake at 350° for 20 minutes.
    • Remove from oven. Garnish with fresh chopped parsley if desired. Serve

    Notes

    IF FREEZING:
    Let cool to room temperature.
    Cover with plastic wrap and then slide into a freezer bag. If you want to put the stuffing into small containers then follow one of the directions as defined in my article Preparing Food for the Freezer
    THE NIGHT OF SERVING:
    Remove from the freezer and put in the refrigerator to defrost from 4 to 6 hours.
    TO PREPARE AFTER FREEZING:
    Place the dressing in a microwavable safe bowl and heat on high for about 2 to 3 minutes stirring every minute. Ready to serve.

    Nutrition

    Serving: 1CupCalories: 373kcalCarbohydrates: 62gProtein: 10gFat: 9gSaturated Fat: 2gSodium: 990mgPotassium: 392mgFiber: 3gSugar: 7gVitamin A: 360IUVitamin C: 2.4mgCalcium: 90mgIron: 3.2mg
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    Vegan Mushroom Stuffing has baby portobellos.

    Cremini Mushroom Dressing is piled high in three different shaped white bowls and they all sit on a wooden cutting board.

    Cremini Mushroom Dressing has baby portabella, is an easy recipe and is rich in flavor.

    Cremini Mushroom Dressing has baby portabellas and is all wrapped up in a casserole. Rich flavors makes this recipe a Thanksgiving perennial favorite.

    Cremini Mushroom Dressing is easy and a Thanksgiving perennial favorite.

    Cremini Mushroom Dressing has baby portabellas and is all wrapped up in a casserole.

    More Vegan Thanksgiving Recipes

    • The Best Homemade Cranberry Sauce Recipe
    • The Best Vegan Pumpkin Muffins
    • Vegan Pumpkin Pancakes
    • Maple Glazed Carrots

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      Recipe Rating




    1. Ginny McMeans

      September 28, 2019 at 9:02 am

      Absolutely Joshua! I have done that too and it will be delicious!

    2. Pearl

      November 04, 2019 at 12:44 pm

      Can this be frozen and then the entire dish reheated in the oven, rather than one serving at a time in the microwave? If so, what are the reheating instructions? Thanks!

    3. Ginny McMeans

      November 05, 2019 at 8:37 am

      Yes, you can Pearl. I would put it into one or two casseroles that would slide into a ziploc freezer bag. I'd even slide it into another bag after that. The top bag would be reusable. Defrost in the refrigerator until completely defrosted in the center. Heat in a 350 degree oven for 20 minutes. You could heat in the microwave for 1 minute and stir and then microwave 1 minute again and stir. test for heat and do it until it is hot enough. One minute increments though. You don't want to bread to get hard.

    4. Sophie

      March 23, 2021 at 7:55 am

      Are you using fresh or freeze dried parsley and how much?

    5. Ginny McMeans

      March 23, 2021 at 11:25 am

      Sorry Sophie, it is fresh parsley and it is used at the end for garnishing only. If you wish.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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