Vegan Mushroom Stuffing

Vegan Mushroom Stuffing has baby portobellos and is all wrapped up in a casserole. Rich flavors makes this recipe a  perennial favorite.

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

Under 10 ingredients and they are all very important to keep this side perfectly moist with great taste.

Vegan Mushroom Stuffing 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 on the side. I am an addict for dressing and gravy.

I’m also working on a gravy for the blog but in the meantime here is one that I have made before and it is really good. I like the onion cut really small for this Vegan Gravy.

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 seasoned cubes 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 the casserole mentioned right below here.

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.

I’ve got another dressing that utilizes plant-based sausage that is also delicious. It’s Vegan Sausage Stuffing Casserole and uses seasoned cornbread stuffing mix. Check it out!

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.

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

Here’s a pic from the old days. I mean like about 5 years ago. We really do love this recipe and have been having it for years. Sometimes even two different stuffings.

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 to me. They dress the table and stuff me. 🙂

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5 from 5 votes

Vegan Mushroom Stuffing

Vegan Mushroom Stuffing has baby portobellos and is all wrapped up in a casserole. Rich flavors makes this recipe a  perennial favorite.

Course Side Dish

Cuisine Dressing, Stuffing, Thanksgiving

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Servings 6 cups

Calories 373kcal

Author Ginny McMeans

Ingredients

• 16 ounces stuffing mix - cubed and seasoned
• 1 cup onion - chopped
• 1/4 cup dairy free butter - sautéing
• 2 cups cremini mushrooms - coarsely chopped
• 1/2 cup non-dairy butter - melted to go into the dressing
• 1 tablespoon dried parsley
• 2 teaspoons ground sage - so important
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 1/2 cup 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.
• Cover with foil and bake at 350° for 35 minutes.
• Remove from oven and Serve.

Nutrition

Nutrition Facts

Vegan Mushroom Stuffing

Amount Per Serving (1 Cup)

Calories 373 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 2g 10%

Sodium 990mg 41%

Potassium 392mg 11%

Total Carbohydrates 62g 21%

Dietary Fiber 3g 12%

Sugars 7g

Protein 10g 20%

Vitamin A 7.2%

Vitamin C 2.9%

Calcium 9%

Iron 17.9%

* Percent Daily Values are based on a 2000 calorie diet.

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

TO PREPARE AFTER FREEZING:

Remove from the freezer and put in the refrigerator to defrost from 4 to 6 hours.

THE NIGHT OF SERVING:

Place the dressing in a microwavable safe bowl and heat on high for about 2 to 3 minutes stirring every minute. Ready to serve.

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