Cremini Mushroom Dressing has baby portabellas and is all wrapped up in a casserole. Rich flavors makes this recipe a perennial favorite.
Mushroom dressing 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.
Cremini Mushroom Dressing is loaded with baby portabellas and the main spice is sage. The sage really puts it over the top. This is a super simple casserole and since 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.
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 really good too. It is Vegan Sausage Stuffing Casserole and uses seasoned cornbread stuffing mix. Check it out!
So I hope we are all having Cremini Mushroom Dressing in our homes this year. I think it will become one of your perennial favorites too.
Savory Cremini Mushroom Dressing
- 16 oz . cubed Herb Stuffing Mix seasoned
- 1 large yellow onion chopped
- 1/4 cup dairy free butter for sautéing
- 2 cups coarsely chopped cremini mushrooms
- 1/2 cup non-dairy butter melted to go into the stuffing
- 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
- Lightly oil a 8" x 11" casserole dish (9" x 13" is good too). Set aside.
- Melt 1/4 cup butter in pan.
- 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.
- 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.