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

Scale

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.

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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.