Introduction: Can Stuffing Be Savory, Juicy, and Show-Stopping?
Craving a unique twist on a Thanksgiving classic that mushroom lovers will adore? Stuffed Mushroom Stuffing combines the savory flavors of stuffed mushrooms—sausage, bell pepper, scallions, and herbs—with a juicy, buttery bread stuffing, topped with individual stuffed mushroom caps for a stunning presentation. Rated 0.0 out of 5 stars (no reviews yet), this easy dish is perfect for holiday feasts, potlucks, or any gathering where you want to impress. Ready to bake a casserole that’s as delicious as it is eye-catching? Let’s dive into this irresistible recipe!
Overview: Why Stuffed Mushroom Stuffing Shines
Stuffed Mushroom Stuffing is loved for its rich, savory flavors, moist texture, and crispy Parmesan-panko topping, with stuffed mushroom caps stealing the show. Here’s what makes it special:
- Time Requirement: 35 minutes active prep, 1 hour 45 minutes total (including 55-60 minutes baking and 10 minutes cooling).
- Difficulty Level: Easy—requires straightforward cooking, mixing, and baking, suitable for all skill levels.
- Why It’s Special: Combines classic stuffing with stuffed mushroom flavors, featuring sausage, vegetables, and herbs, topped with panko-crusted mushroom caps for texture and flair. This recipe serves 12, ideal for a crowd.
Perfect for Thanksgiving, Christmas, or any festive meal, this stuffing is a mushroom lover’s dream.
Essential Ingredients
Stuffed Mushroom Stuffing uses hearty ingredients to create a savory, moist casserole with a crunchy topping. Here’s what you’ll need for 12 servings:
- 10 tablespoons unsalted butter, plus more for the baking dish: Adds richness and moisture.
- 1 pound white mushrooms, cleaned: Forms the stuffed caps and chopped base.
- 1 pound sweet Italian sausage, removed from casings: Provides savory, meaty flavor.
- 1 red bell pepper, chopped: Adds color and sweetness.
- 1 bunch (about 6) scallions, white and green parts separated: Contributes oniony depth.
- 2 teaspoons chopped fresh thyme: Infuses aromatic flavor.
- Kosher salt and freshly ground black pepper: 1 ¼ teaspoons salt for stuffing, ¼ teaspoon for mushrooms, and pepper to taste.
- 2 cups low-sodium chicken or turkey broth: Keeps the stuffing juicy.
- 16 cups cubed crusty day-old white country bread, crusts removed: The hearty stuffing base.
- 1 cup grated Parmesan: Adds cheesy, nutty flavor.
- ½ cup plus 2 tablespoons chopped fresh Italian parsley: Enhances freshness.
- 2 large eggs, beaten: Binds the stuffing.
- ¼ cup panko: Creates a crunchy topping.
- 1 tablespoon extra-virgin olive oil: Coats mushroom caps for roasting.
- Nonstick cooking spray: Prevents foil from sticking.
Why These Ingredients Matter
- Mushrooms: Provide earthy flavor in both the stuffing and decorative caps.
- Sausage and Vegetables: Add savory depth and texture.
- Bread and Broth: Create a moist, classic stuffing base.
- Parmesan and Panko: Deliver a golden, cheesy, crunchy topping.
Substitutions and Variations
- Mushrooms: Use cremini or button mushrooms; portobello caps work for larger stuffed tops.
- Sausage: Substitute with spicy Italian sausage, turkey sausage, or vegan sausage for vegetarian.
- Bread: Use sourdough, French bread, or gluten-free bread (ensure day-old for best texture).
- Parmesan: Replace with Pecorino Romano or vegan Parmesan.
- Broth: Use vegetable broth for vegetarian or mushroom broth for extra flavor.
- Eggs: For vegan, use 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water).
- Panko: Swap with regular breadcrumbs or gluten-free panko.
- Vegan Option: Use plant-based butter, sausage, Parmesan, and flax eggs; use vegetable broth.
- Gluten-Free: Use gluten-free bread and panko; ensure sausage is gluten-free.
- Flavor Variations:
- Spicy Mushroom Stuffing: Add ¼ teaspoon red pepper flakes with the sausage.
- Herb-Infused Stuffing: Add 1 teaspoon chopped fresh sage or rosemary.
- Nutty Stuffing: Mix ½ cup chopped pecans or walnuts into the stuffing.
- Cheesy Mushroom Stuffing: Add ½ cup shredded mozzarella to the stuffing mixture.
Step-by-Step Instructions
Making Stuffed Mushroom Stuffing is a straightforward process that yields a savory, moist casserole with a stunning presentation. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 10 tablespoons butter, 1 pound white mushrooms, 1 pound sweet Italian sausage, 1 red bell pepper, 1 bunch scallions, 2 teaspoons thyme, salt, pepper, 2 cups broth, 16 cups cubed bread, 1 cup Parmesan, ½ cup plus 2 tablespoons parsley, 2 eggs, ¼ cup panko, 1 tablespoon olive oil, and nonstick spray.
- Preheat the oven to 400°F (204°C).
- Butter a 9-by-13-inch baking dish.
- Select the 12 largest mushrooms, remove stems, and set caps aside. Chop stems and slice remaining mushrooms.
Tip: Choose uniformly sized mushroom caps for even cooking and presentation; day-old bread absorbs broth better.
Step 2: Cook Sausage and Vegetables
- Heat a large Dutch oven over medium heat and add 2 tablespoons butter.
- When melted, add 1 pound sausage (casings removed) and cook, breaking into small crumbles, until browned, about 4 minutes.
- Add 6 tablespoons butter, chopped mushroom stems, sliced mushrooms, chopped red bell pepper, scallion whites, 2 teaspoons thyme, 1 ¼ teaspoons salt, and several grinds of pepper.
- Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
Tip: Break sausage into small pieces for even distribution; stir vegetables to prevent sticking.
Step 3: Combine Stuffing
- Add 2 cups broth to the Dutch oven and bring to a boil.
- Remove from heat, add 16 cups cubed bread, and toss well to moisten evenly.
- Stir in ¾ cup Parmesan, scallion greens, and ½ cup parsley.
- Remove 1 ½ cups of the mixture to a cutting board for the mushroom stuffing.
- Pour 2 beaten eggs into the Dutch oven and mix well.
- Transfer the stuffing to the prepared baking dish.
Tip: Toss bread thoroughly to absorb broth; eggs add cohesion but stir quickly to avoid scrambling.
Step 4: Prepare Stuffed Mushroom Caps
- In a small bowl, combine ¼ cup panko, ¼ cup Parmesan, and 1 tablespoon parsley.
- Finely chop the reserved 1 ½ cups stuffing mixture.
- Divide into 12 portions (about 1 heaping tablespoon each).
- Toss the 12 mushroom caps with 1 tablespoon olive oil and ¼ teaspoon salt in a bowl.
- Press a portion of chopped stuffing into each mushroom cap, packing gently to form a mounded top.
- Dip the stuffed side of each cap into the panko mixture to coat.
- Arrange mushrooms in a 3-by-4 grid on top of the stuffing in the baking dish.
- Sprinkle any remaining panko mixture over the mushrooms.
- Cut 2 tablespoons butter into small pieces and dot over the mushrooms and stuffing.
Tip: Pack stuffing firmly into caps to hold shape; place mushrooms evenly for a polished look.
Step 5: Bake and Serve
- Spray a piece of foil with nonstick cooking spray and cover the baking dish (spray-side down), tenting to avoid touching mushrooms.
- Bake at 400°F for 35 minutes, until mushrooms are tender.
- Uncover and bake for 20-25 minutes more, until stuffing and mushroom topping are browned and crisp.
- Let cool for 10 minutes, then sprinkle with 1 tablespoon parsley before serving.
Tip: Check at 20 minutes uncovered to avoid over-browning; cooling helps the stuffing set for easier serving.
Assembly: Building the Perfect Stuffed Mushroom Stuffing
Making Stuffed Mushroom Stuffing is all about creating a moist, savory casserole with a stunning mushroom cap topping. Here’s how to make it shine:
- Stuffing Base: Combine bread with sausage, vegetables, and broth for a juicy, flavorful foundation.
- Mushroom Caps: Stuff and coat for a crispy, decorative topping.
- Baking: Cover initially to cook mushrooms, then uncover for a golden finish.
- Presentation: Serve with parsley for a fresh, festive look.
Presentation Tips
- Garnish with extra parsley or grated Parmesan for vibrancy.
- Serve in the baking dish for a rustic, communal vibe or scoop into bowls.
- Pair with roasted turkey, green beans, or cranberry sauce for a holiday feast.
Storage and Make-Ahead Tips
Stuffed Mushroom Stuffing is great for make-ahead meals or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze baked stuffing (without mushroom caps) for up to 2 months; thaw in the fridge overnight before reheating.
- Make-Ahead:
- Prepare stuffing mixture (without eggs) up to 1 day ahead; refrigerate.
- Cook sausage and vegetables up to 1 day ahead; store separately.
- Stuff mushroom caps and assemble the dish up to 1 day ahead; cover and refrigerate, adding panko just before baking.
- Reheating: Reheat in a 350°F oven, covered with foil, for 15-20 minutes; add fresh panko or Parmesan for crunch.
- Tip: Bake mushroom caps fresh for best texture; store separately if prepped ahead.
Recipe Variations
Stuffed Mushroom Stuffing is versatile and easy to customize. Here are some fun twists:
- Vegetarian Mushroom Stuffing: Omit sausage and use vegetable broth; add 1 cup sautéed mushrooms for flavor.
- Spicy Stuffing: Add ½ teaspoon red pepper flakes with the vegetables.
- Cheesy Stuffing: Mix ½ cup shredded mozzarella into the stuffing base.
- Gluten-Free Stuffing: Use gluten-free bread and panko; ensure sausage is gluten-free.
- Herb and Nut Stuffing: Add ¼ cup chopped pecans and 1 teaspoon rosemary to the stuffing.
Nutrition Information (Per Serving, Based on 12 Servings)
- Calories: Approximately 350-400 kcal (varies by portion size).
- Protein: Moderate, from sausage, eggs, and Parmesan.
- Fat: Moderate, from butter, sausage, and olive oil.
- Carbs: Moderate, from bread and vegetables.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Mushroom Magic!
Stuffed Mushroom Stuffing is the side dish that brings savory, juicy, and crispy perfection to every bite. With its sausage-infused stuffing, tender mushroom caps, and golden Parmesan-panko topping, it’s perfect for Thanksgiving, holiday feasts, or any gathering. Easy to make with a stunning presentation, this casserole is sure to wow your guests. So, grab your baking dish, whip up this delicious dish, and enjoy a mushroom lover’s dream. We’d love to hear how your stuffing turns out—share your creations in the comments or on social media!
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Stuffed Mushroom Stuffing
Description
Craving a unique twist on a Thanksgiving classic that mushroom lovers will adore? Stuffed Mushroom Stuffing combines the savory flavors of stuffed mushrooms—sausage, bell pepper, scallions, and herbs—with a juicy, buttery bread stuffing, topped with individual stuffed mushroom caps for a stunning presentation.
Ingredients
Stuffed Mushroom Stuffing uses hearty ingredients to create a savory, moist casserole with a crunchy topping. Here’s what you’ll need for 12 servings:
- 10 tablespoons unsalted butter, plus more for the baking dish: Adds richness and moisture.
- 1 pound white mushrooms, cleaned: Forms the stuffed caps and chopped base.
- 1 pound sweet Italian sausage, removed from casings: Provides savory, meaty flavor.
- 1 red bell pepper, chopped: Adds color and sweetness.
- 1 bunch (about 6) scallions, white and green parts separated: Contributes oniony depth.
- 2 teaspoons chopped fresh thyme: Infuses aromatic flavor.
- Kosher salt and freshly ground black pepper: 1 ¼ teaspoons salt for stuffing, ¼ teaspoon for mushrooms, and pepper to taste.
- 2 cups low-sodium chicken or turkey broth: Keeps the stuffing juicy.
- 16 cups cubed crusty day-old white country bread, crusts removed: The hearty stuffing base.
- 1 cup grated Parmesan: Adds cheesy, nutty flavor.
- ½ cup plus 2 tablespoons chopped fresh Italian parsley: Enhances freshness.
- 2 large eggs, beaten: Binds the stuffing.
- ¼ cup panko: Creates a crunchy topping.
- 1 tablespoon extra-virgin olive oil: Coats mushroom caps for roasting.
- Nonstick cooking spray: Prevents foil from sticking.
Why These Ingredients Matter
- Mushrooms: Provide earthy flavor in both the stuffing and decorative caps.
- Sausage and Vegetables: Add savory depth and texture.
- Bread and Broth: Create a moist, classic stuffing base.
- Parmesan and Panko: Deliver a golden, cheesy, crunchy topping.
Substitutions and Variations
- Mushrooms: Use cremini or button mushrooms; portobello caps work for larger stuffed tops.
- Sausage: Substitute with spicy Italian sausage, turkey sausage, or vegan sausage for vegetarian.
- Bread: Use sourdough, French bread, or gluten-free bread (ensure day-old for best texture).
- Parmesan: Replace with Pecorino Romano or vegan Parmesan.
- Broth: Use vegetable broth for vegetarian or mushroom broth for extra flavor.
- Eggs: For vegan, use 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water).
- Panko: Swap with regular breadcrumbs or gluten-free panko.
- Vegan Option: Use plant-based butter, sausage, Parmesan, and flax eggs; use vegetable broth.
- Gluten-Free: Use gluten-free bread and panko; ensure sausage is gluten-free.
- Flavor Variations:
- Spicy Mushroom Stuffing: Add ¼ teaspoon red pepper flakes with the sausage.
- Herb-Infused Stuffing: Add 1 teaspoon chopped fresh sage or rosemary.
- Nutty Stuffing: Mix ½ cup chopped pecans or walnuts into the stuffing.
- Cheesy Mushroom Stuffing: Add ½ cup shredded mozzarella to the stuffing mixture.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 10 tablespoons butter, 1 pound white mushrooms, 1 pound sweet Italian sausage, 1 red bell pepper, 1 bunch scallions, 2 teaspoons thyme, salt, pepper, 2 cups broth, 16 cups cubed bread, 1 cup Parmesan, ½ cup plus 2 tablespoons parsley, 2 eggs, ¼ cup panko, 1 tablespoon olive oil, and nonstick spray.
- Preheat the oven to 400°F (204°C).
- Butter a 9-by-13-inch baking dish.
- Select the 12 largest mushrooms, remove stems, and set caps aside. Chop stems and slice remaining mushrooms.
Tip: Choose uniformly sized mushroom caps for even cooking and presentation; day-old bread absorbs broth better.
Step 2: Cook Sausage and Vegetables
- Heat a large Dutch oven over medium heat and add 2 tablespoons butter.
- When melted, add 1 pound sausage (casings removed) and cook, breaking into small crumbles, until browned, about 4 minutes.
- Add 6 tablespoons butter, chopped mushroom stems, sliced mushrooms, chopped red bell pepper, scallion whites, 2 teaspoons thyme, 1 ¼ teaspoons salt, and several grinds of pepper.
- Cook, stirring occasionally, until vegetables are softened, 5-6 minutes.
Tip: Break sausage into small pieces for even distribution; stir vegetables to prevent sticking.
Step 3: Combine Stuffing
- Add 2 cups broth to the Dutch oven and bring to a boil.
- Remove from heat, add 16 cups cubed bread, and toss well to moisten evenly.
- Stir in ¾ cup Parmesan, scallion greens, and ½ cup parsley.
- Remove 1 ½ cups of the mixture to a cutting board for the mushroom stuffing.
- Pour 2 beaten eggs into the Dutch oven and mix well.
- Transfer the stuffing to the prepared baking dish.
Tip: Toss bread thoroughly to absorb broth; eggs add cohesion but stir quickly to avoid scrambling.
Step 4: Prepare Stuffed Mushroom Caps
- In a small bowl, combine ¼ cup panko, ¼ cup Parmesan, and 1 tablespoon parsley.
- Finely chop the reserved 1 ½ cups stuffing mixture.
- Divide into 12 portions (about 1 heaping tablespoon each).
- Toss the 12 mushroom caps with 1 tablespoon olive oil and ¼ teaspoon salt in a bowl.
- Press a portion of chopped stuffing into each mushroom cap, packing gently to form a mounded top.
- Dip the stuffed side of each cap into the panko mixture to coat.
- Arrange mushrooms in a 3-by-4 grid on top of the stuffing in the baking dish.
- Sprinkle any remaining panko mixture over the mushrooms.
- Cut 2 tablespoons butter into small pieces and dot over the mushrooms and stuffing.
Tip: Pack stuffing firmly into caps to hold shape; place mushrooms evenly for a polished look.
Step 5: Bake and Serve
- Spray a piece of foil with nonstick cooking spray and cover the baking dish (spray-side down), tenting to avoid touching mushrooms.
- Bake at 400°F for 35 minutes, until mushrooms are tender.
- Uncover and bake for 20-25 minutes more, until stuffing and mushroom topping are browned and crisp.
- Let cool for 10 minutes, then sprinkle with 1 tablespoon parsley before serving.
Tip: Check at 20 minutes uncovered to avoid over-browning; cooling helps the stuffing set for easier serving.
FAQs
1. Why is my stuffing dry?
Insufficient broth or fresh bread can cause dryness. Use day-old bread and ensure all cubes are moistened with broth.
2. Can I use different mushrooms?
Yes, cremini or button mushrooms work; use larger caps for stuffing if possible.
3. Is this recipe gluten-free?
Not as written; use gluten-free bread and panko for a gluten-free version.
4. Can I make this vegetarian?
Yes, omit sausage, use vegetable broth, and add extra mushrooms or lentils for heartiness.
5. Why are my mushroom caps soggy?
Overcrowding or insufficient baking time can cause sogginess. Space caps evenly and bake uncovered until crisp.
6. Can I prepare this in advance?
Yes, assemble without panko up to 1 day ahead; add panko and bake fresh for best texture.
7. What are the health benefits of this dish?
Mushrooms provide vitamins and antioxidants, sausage and eggs add protein, but the dish is rich due to butter—enjoy in moderation.