Name: Rich Mushroom Stuffing
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Egg bread - 1 (1 pound) loaf; Fresh thyme, stemmed - 10 sprigs; Fresh rosemary, stemmed - 3 sprigs; Unsalted butter - 6 tablespoons; Diced onion - 2 cups; Celery, diced - 2 cups; Finely chopped portobello mushrooms - 2 cups; Vegetable broth - 3 cups; Unsalted butter, melted - ¼ cup; Salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rich Mushroom Stuffing

1. Egg bread - 1 (1 pound) loaf

2. Fresh thyme, stemmed - 10 sprigs

3. Fresh rosemary, stemmed - 3 sprigs

4. Unsalted butter - 6 tablespoons

5. Diced onion - 2 cups

6. Celery, diced - 2 cups

7. Finely chopped portobello mushrooms - 2 cups

8. Vegetable broth - 3 cups

9. Unsalted butter, melted - ¼ cup

10. Salt, or more to taste - 1 teaspoon

11. Ground black pepper, or more to taste - 1 teaspoon

How to cook deliciously - Rich Mushroom Stuffing

1. Stage

Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.

2. Stage

Preheat the oven to 350 degrees F (175 degrees C).

3. Stage

Chop thyme and rosemary leaves; set aside.

4. Stage

Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.

5. Stage

Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.

6. Stage

Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.