Vegan Mushroom Stuffing

Overhead casserole dish full of stuffing cropped square.

5 from 7 votes

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 American, Thanksgiving

Prep Time 25

Cook Time 30

Total Time 55

Servings cups

Calories 373kcal

Author Ginny McMeans

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