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.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 cups
- 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
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.
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.
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.
Serving: 1Cup | Calories: 373kcal | Carbohydrates: 62g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Sodium: 990mg | Potassium: 392mg | Fiber: 3g | Sugar: 7g | Vitamin A: 360IU | Vitamin C: 2.4mg | Calcium: 90mg | Iron: 3.2mg