Best Vegan Stuffing with Mushrooms

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.

 
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.

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.

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.

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.

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 Recipe

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

  

1x2x3x

• 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 parsley, 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 and 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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