Mushroom Lovers Thanksgiving Stuffing A vegetarian stuffing that’s packed with tons of flavor? YES, PLEASE.♡ As you can see, I went all in on the mushrooms here.A full pound and a half of baby bellas and shiitakes get browned in butter until they’re deeply golden, then I toss them with toasted sourdough, plenty of fresh herbs and a splash of white wine.

The other secret ingredient here is a spoonful of white miso whisked into the stock, which adds a savory depth alongside the Parmesan that you are going to love.The bread soaks it all up, then bakes until the center is moist and the top is golden and crisp.Stuffing perfection! Whether you’re planning an entirely vegetarian meal or just looking for a stuffing everyone can share, this one fits right in! Use vegetable stock to keep it meatless and gluten-free bread if you’d like to make it GF.

Then be sure to browse our full Thanksgiving recipes collection if you need inspiration for the rest of the menu.Let’s make some stuffing! Mushroom Stuffing Ingredients Here’s what to know before you start.The full recipe and amounts are in the recipe card below.

Bread: One large loaf (about 1 pound) of sourdough or rustic country bread gives this stuffing plenty of texture.Cut it into ¾-inch cubes so they hold their shape, and dry them in the oven before mixing.Mushrooms: 1 pound of baby bellas plus 8 ounces of shiitakes, which is 1½ pounds total.

The mix gives you two textures and lot

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