Vegan Mushroom Stuffing Recipe
Ginny McMeans
Published:
September 28, 2019
Last Modified:
May 8, 2024
This Vegan Mushroom Stuffing 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.
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.
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 1/4 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 1/2 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 30 minutes.
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.
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 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.
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.
Vegan Mushroom Stuffing
Ingredients
- 16 ounces stuffing mix – cubed and smaller pieces – I’ve made it using both sizes
- 1 cup onion – chopped
- 3/4 cup dairy free butter – divided 1/4 cup and 1/2 cup
- 2 cups cremini mushrooms – coarsely chopped
- 2 teaspoons ground sage – so important
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable broth
Instructions
- Lightly oil a 8″ x 11″ casserole dish (9″ x 13″ is good too). Set aside.
- Melt 1/4 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 1/2 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
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
35 responses to “Vegan Mushroom Stuffing Recipe”
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I like that its meat free
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This is my ideal dressing! I love the addition of the mushrooms! Delicious!
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What a great stuffing recipe! Everyone will love this one!
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Yes please – love all the flavors in this stuffing. Delicious!!!
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How I wish that my family liked mushrooms! Then again, I’d be happy to make a batch of this and have it all to myself.
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I love stuffing and I love mushrooms so this will be a winner with my taste buds!! 😉
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That is one really tasty sounding dressing! Love it.
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I love mushrooms, this looks great!
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Oh.My.Goodness! Stuffing and dressing is my FAVORITE part of Thanksgiving. Yours looks amazing!
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So.. I am like a 6 year old kid when it comes to mushrooms, I usually try and avoid them, but everything else in this recipe looks delicious so in the wise words of my mother “If you try it, you might like it!”
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I love stuffing with mushrooms and sage, this sounds absolutely perfect for Thanksgiving! Great recipe!
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I love cremini mushrooms, and this stuffing looks just perfect! I’ve never tried freezing stuffing, but I’m glad to learn that’s an option for saving time later!
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Mmmm…mushrooms and sage are such a perfect savory cold-weather combo. This dressing (and I prefer dressing because I like crusty bits) sounds fantastic!
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I love trying new stuffing recipes and have never added mushrooms. Can’t wait to try!
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Until last year, I hated stuffing. I’m not really sure why but now, it is my absolute favorite! I cannot wait for it! I’m definitely giving this one a try!
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Love this mushroom twist to the classic Thanksgiving stuffing…yum!
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This dressing/stuffing looks fantastic!!
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This is fantastic. I love dressing/stuffing. Can never get enough of it. This one looks super amazing.
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Mushroom dressings are my favorite, I love the meaty texture without actually having meat in them. Great recipe!
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I for one loooove mushrooms. I would eat this year round, even when stuffing isn’t socially acceptable, like in July. Mmm…
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This looks like a great alternative to traditional dressing, or stuffing as we call it in our house! I love mushrooms, I only wish my fella loved them as much as me. I might have to sneak them in more often though. -
Yum, yum, yum! I love mushrooms in my dressing! I can eat it all year round and not just for Thanksgiving!! I look forward to trying your dish!! Awesome recipe! -
This recipe and you talking about mushrooms inspiring me to make a mushroom lunch! This looks like a tasty recipe.
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Crimini mushrooms are so amazingly flavorful. This stuffing sounds amazing! -
Gorgeous photos! This stuffing looks delicious! -
When I saw dressing in the title I thought it was mushroom salad dressing, and that really got my attention. I LOVE stuffing myself with stuffing!
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Hahaha! I was wondering about that ‘word’ Sue. So glad you found this. I actually just switched the title because of that problem. So now it’s stuffing and I still say dressing half the time. 😀
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This is too good to be just a side dish. Added sliced white button mushrooms to more cremimi, along with Fiji and Grammy Smith apple, plus shallot, scallion and a very small pinch of cayenne. The salt was not used. The sodium in the bag of stuffing was ok. Also added a little thyme and lemon zest. Sauteed your components and mine on high heat,, adding veg stock a bit at a time. Then the seasoned bread stuffing and more stock.
Then grilled Portobello mushrooms were used hold the stuffing. Made 12. This was our main dish.
The first idea was stuffed Portobelli, but the oven was being used for the roasted fillet of beef and lamb. We are an eclectic family group.
So thank you very much for the inspiration. Michele-
I am so glad you got creative and turned this stuffing into the main meal. It sounds like you did a great job Michele!
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Hi! Thank you for this post! I gave a question. Can it be made with white mushrooms?-
Absolutely Joshua! I have done that too and it will be delicious!
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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!
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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.
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Are you using fresh or freeze dried parsley and how much?
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Sorry Sophie, it is fresh parsley and it is used at the end for garnishing only. If you wish.
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