Description

Warm, aromatic, and full of flavor, this Herbed Mushroom and Garlic Bread Stuffing is the perfect side dish for any comforting dinner or family gathering. With golden bread cubes, savory mushrooms, fresh herbs, and roasted garlic baked to perfection, this stuffing delivers a perfect mix of crispy and tender textures. It’s a classic vegetarian dish that pairs beautifully with roasted meats or vegetables, making it an irresistible addition to your meal.

Ingredients

Scale

1 loaf (about 1 pound) day-old French or sourdough bread, cut into 1-inch cubes
3 tablespoons olive oil or unsalted butter
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, finely diced
3 cloves garlic, minced
12 ounces mushrooms (cremini or button), sliced
2 celery stalks, finely chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
Salt and black pepper, to taste
2 cups low-sodium vegetable broth
2 large eggs, lightly beaten
1/4 cup chopped fresh parsley

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Instructions

Preheat the oven to 350°F (175°C). Spread the bread cubes evenly on a large baking sheet. Drizzle with olive oil or melted butter and toss lightly to coat. Bake for 12–15 minutes or until lightly golden and crisp. Remove from the oven and let cool slightly.
In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Add the sliced mushrooms to the skillet and cook for 6–8 minutes until they release their moisture and begin to brown. Add the chopped celery and cook for another 3 minutes until tender.
Season with thyme, rosemary, sage, salt, and black pepper. Stir well to let the herbs release their aroma.
In a large mixing bowl, combine the toasted bread cubes with the sautéed mushroom and vegetable mixture. Toss gently to evenly distribute the flavors.
In a separate bowl, whisk together vegetable broth and eggs. Gradually pour the mixture over the bread, tossing as you go to ensure everything is evenly moistened. The bread should be soft but not soggy. Stir in the chopped parsley.
Lightly grease a 9×13-inch baking dish with olive oil or butter. Transfer the stuffing mixture into the dish, spreading it evenly. Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 20 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the stuffing rest for 5–10 minutes before serving. Garnish with extra parsley or fresh herbs if desired.

Notes

Day-old bread works best, as it absorbs the broth without becoming too soft.
Fresh herbs make a big difference; use thyme, rosemary, and sage for the best flavor.
For extra crunch, add ½ cup of toasted nuts like pecans or walnuts.
To make it vegan, omit the eggs and use olive oil instead of butter; add a little extra broth for moisture.
Leftovers can be refrigerated for up to 4 days and reheated in the oven at 350°F until warmed through.

Prep Time: 25 minutes
Cook Time: 45 minutes