Herbed Mushroom Bread Stuffing is my go-to savory side dish when I want something earthy, aromatic, and perfectly comforting. With golden cubes of toasted bread, a medley of sautéed mushrooms, and a rich blend of fresh herbs, this stuffing brings warmth and depth to any holiday table—or any weeknight meal where I want something a little special.
Why You’ll Love This Recipe
I love this recipe because it’s hearty, flavorful, and loaded with texture. The mushrooms add an umami richness, while the herbs bring freshness and depth. It’s easy to make, and it can be prepped ahead, making it ideal for holidays. Whether I serve it alongside roasted poultry or as a main dish with a salad, it’s always a crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Day-old bread (sourdough, French, or country loaf), cubed
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Olive oil or butter
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Onion, diced
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Celery, diced
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Garlic, minced
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Mushrooms (cremini, button, or mixed), sliced
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Fresh thyme
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Fresh rosemary
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Fresh sage
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Salt and pepper
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Vegetable or chicken broth
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Eggs (optional, for binding)
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Fresh parsley, chopped (for garnish)
Directions
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I start by preheating the oven to 350°F (175°C) and spreading the bread cubes on a baking sheet to toast lightly for about 10–15 minutes, until golden and dry.
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While the bread is toasting, I heat olive oil or butter in a large skillet over medium heat. I sauté the onions and celery until softened.
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I add the mushrooms and cook until they release their moisture and become golden brown. Then I stir in the garlic, thyme, rosemary, and sage, cooking for another minute until fragrant.
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In a large bowl, I combine the toasted bread cubes with the mushroom mixture.
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I slowly pour in the broth, tossing gently to coat. If I want a more cohesive texture, I whisk in one or two eggs before adding to the mix.
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I transfer the stuffing to a greased baking dish, cover with foil, and bake for 25 minutes.
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I uncover it and bake another 15–20 minutes until the top is golden and crisp.
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I garnish with chopped parsley before serving.
Servings and timing
This recipe serves 8–10 as a side dish. It takes about 20 minutes to prep and 40–45 minutes to bake, so it’s ready in just over an hour.
Variations
Sometimes I add chopped walnuts or pecans for crunch, or dried cranberries for a sweet contrast. I’ve also made a vegan version using olive oil and vegetable broth, and it turns out just as delicious. For an even deeper flavor, I roast the mushrooms before adding them to the mix. And if I’m serving meat-lovers, a bit of cooked sausage stirred in makes it extra hearty.
storage/reheating
I store leftovers in the fridge for up to 4 days. To reheat, I cover it with foil and warm it in the oven at 325°F until hot, or I microwave individual portions. If it looks dry, I add a splash of broth before reheating to bring back the moisture.
FAQs
What kind of bread works best?
I like using sturdy, crusty bread like sourdough or a rustic country loaf. It holds up well to the moisture and keeps a nice texture.
Can I make this ahead of time?
Yes, I often prep everything the day before and refrigerate it unbaked. When ready, I just bring it to room temperature and bake as usual.
Can I use dried herbs instead of fresh?
I prefer fresh for the brightest flavor, but dried herbs work too—just use about one-third the amount since they’re more concentrated.
Is this stuffing gluten-free?
Not by default, but I’ve made it with gluten-free bread and it turns out well. I just toast the cubes a bit longer to ensure they hold their shape.
What mushrooms are best?
Cremini or baby bella mushrooms are my go-to, but I also mix in shiitake or oyster mushrooms when I want more variety and depth.
Conclusion
Herbed Mushroom Bread Stuffing is a savory, aromatic side dish that brings elegance and comfort to any meal. I love the way the mushrooms and herbs come together to create a rich, satisfying flavor, and the toasted bread adds just the right amount of texture. Whether I’m serving it for the holidays or a cozy dinner at home, it’s always a hit on my table.
