Why Should You Make This Recipe?

Savory, rich, and irresistibly fluffy, this gourmet recipe is easily the best mushroom stuffing out there. Add it to your Thanksgiving dinner or whip it up for a weeknight treat—you won’t be able to get enough of this delicious side.

  • This is the best stuffing recipe for mushroom lovers. Using anything from shiitakes to porcinis to button mushrooms, this mixed mushroom stuffing abounds with robust, earthy flavor.
  • Whether you use a buttery Brioche Loaf or a spongy Challah Bread, this recipe will stun your tastebuds with rich, sumptuous flavor. Treating yourself has never been so easy.
  • Quick, simple, and tasty, this is the best Thanksgiving stuffing recipe with mushrooms. Prepare it a day ahead, pop it in the oven, and you’re ready to eat in only half an hour!
  • Give your tired mushroom, onion, and celery stuffing a makeover with this fresh recipe. Using leeks and shallots, this five-star dish is as elegant as it is appetizing.
Wild mushroom stuffing in a casserole dish from top (close up) view

Ingredients

For this recipe, you’ll need olive oil, shallots, leeks, shiitake mushrooms and/or cremini mushrooms, garlic, salt, black pepper, thyme, unsalted butter, white wine, eggs, swiss or gruyere cheese, parsley, vegetable stock, and brioche bread.

ingredients are laid out on a marble backdrop

Substitutions

You don’t have to scour grocery stores to make this hearty side dish. Easy substitutions will let you make this wild mushroom stuffing recipe using ingredients you already have at home.

  • Mushrooms: Though I use a combination of shiitake and cremini mushrooms in this recipe, other types like chanterelle, oyster, and porcini mushrooms can be used. So, go ahead, use this recipe and transform it into a chanterelle stuffing recipe, a porcini mushroom stuffing recipe, or even a 3 mushroom stuffing recipe by using different types of edible mushrooms.
  • Leeks and Shallots: No leeks? No problem! For a more traditional take on this stuffing recipe, you can take out the leeks and shallots and opt for a classic (and delicious!) stuffing with mushroom, celery, and onions.
  • Fresh herbs: I use thyme and parsley in this recipe, but dozens of herb combinations would work. Adding sage will give your mushroom leek stuffing tasty pine-like undertones, or you can chop up fresh thyme for a crisp, herbal taste. No matter what herbs you have on hand, you can’t go wrong with this simple side.

How To Make Mushroom Stuffing?

Stuffing is everyone’s favorite part of Thanksgiving, but no one wants to break a sweat making it. With only 30 minutes of baking time, this mushroom stuffing recipe comes together in a snap.

  1. Prepare the baking dish: Butter a large baking dish and set it aside.
Steps showing how to cook the vegetables for the recipe
  1. Cook the vegetables: Heat oil in a Dutch oven or large sauté pan over medium high heat. Then, add the leeks and shallots. Cook the vegetables until they’re wilted (3-5 minutes), and then stir in the mushrooms, garlic, salt, pepper, and thyme. Cook the ingredients until the juices have mostly evaporated.
  2. Add butter and wine: Add the butter, stirring until it’s fully melted, and then stir in the wine. Turn down the heat to medium-low and cook the mixture until the juices are mostly gone (5-8 minutes). Then, remove the pan from the heat, remove the sprigs of thyme, and let the mixture cool for 10-15 minutes.
person showing how to make mushroom stuffing with step by step photos
  1. Make the egg mixture: In a large mixing bowl, combine the eggs, cheese, parsley, and vegetable stock.
  2. Combine the ingredients: Once the mushroom mixture has cooled, transfer it to a large bowl with the bread cubes. Then, add the egg mixture and gently stir to combine. Transfer the stuffing to the prepared baking dish, using a spatula to ensure even distribution.
  3. Let the stuffing rest: Cover the baking dish with stretch film, place it in the refrigerator, and let it sit until the juices are absorbed (between 30 minutes and 3 hours). 
  4. Bake the stuffing: Preheat the oven to 350 degrees F. and bake the stuffing for 30-35 minutes, or until the top of the stuffing turns golden.
  5. Serve: Top the stuffing with chopped parsley and serve it while warm.

How to Make Ahead & Store

Stress-free meal prep? Yes, please! My favorite part about this wild mushroom stuffing casserole is how easy it is to prepare, store, and reheat. 

  • Make ahead: You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F.
  • Storage: To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.
Mushroom stuffing in a casserole dish with a spoon on the side

Expert Tips

To make this savory stuffing recipe as tasty as possible, you can’t go wrong with a few foolproof tips. Your homemade stuffing will come out perfect every time with these handy suggestions.

  • Dry out the bread: It’s important that your bread is dry so it can soak up all the flavorful custard mixture. To dry out your bread, I recommend slicing it into 1-inch pieces, covering it with a clean kitchen cloth, and leaving it out overnight. For a quicker fix, you can also follow the effortless method from my Brioche French Toast Recipe: Cut the brioche into cubes and place them in the oven at 300 degrees F for 10-12 minutes, flipping them halfway through.
  • Mix and match mushrooms: Nearly all edible mushrooms will work in this stuffing recipe, so you can switch up which mushrooms you use for dozens of delectable flavor combinations. I sometimes use Roasted Portobello Mushrooms or Roasted Shiitake mushrooms or a combination of both.
  • ½ cup vegetable stock: I found that ½ cup of vegetable stock was the perfect amount to keep my stuffing moist but not soggy. However, depending on how juicy your vegetables are and how dry your bread is, you might find you need to add a little more. If your stuffing mixture looks dry, add a little more vegetable stock to the mix.
  • Season your vegetables: When cooking your vegetables, taste them to make sure they have sufficient seasoning. If your veggies are bland when they’re mixed in, your stuffing won’t pack the same flavorful punch.
  • Any oven-proof casserole dish would work here: As you can see in the pictures, I used a 10-inch pie plate but any oven-proof casserole dish that can accommodate the brioche-vegetable mixture would work.

Recipe Variations

This versatile dish is the gift that just keeps giving. Give your savory mushroom dressing a tasty revamp every time you make it with these scrumptious modifications. 

  • Add cheese: Changing up which cheese you use is a delicious way to adjust this recipe. From creamy gruyere to nutty swiss cheese and even sharp parmesan, almost any shredded cheese will work.
  • Add meat: Adding cooked meats, like sausage, pancetta, or bacon, will give this stuffing an irresistible salty flavor. Meat eaters will fall head over heels for this protein-packed variation.
  • Challah bread stuffing: Want to give your stuffing a slightly eggier, spongy flavor? Try substituting your brioche with challah bread, and voila! The perfect kosher challah stuffing recipe.
  • Mushroom sage dressing: With an earthy, pine-like aroma and a tempting taste, sage can be the perfect herbal addition to your stuffing recipe. Just swap out the sprigs of thyme for fresh sage.
  • Add cubed apples: The only thing that could make this mushroom dressing for turkey even more delicious is adding the fruity, sweet flavor of apples! Add enticing depth to your stuffing recipe with this fall-friendly addition.
  • Use chicken stock: Give your stuffing an extra boost of flavor by using chicken stock instead of vegetable stock. Satisfying, simple, and undeniably tasty, my recipe for chicken stock will enliven your side dish without the extra hassle.
  • Vegan mushroom stuffing: If you want to make this recipe vegan, omit the eggs, cheese, and butter, and use an extra ½ cup of vegetable stock. Then, swap out the brioche bread for a vegan-friendly option. I recommend using my No-Knead Bread with a little extra vegetable stock, though most any type of bread would work.

FAQs

There’s no secret to making the perfect turkey stuffing with mushrooms—not with this nifty guide, at least! With these convenient tips, you can make Thanksgiving day a breeze.

What kind of bread should I use?

For decadent, buttery, and flavorsome stuffing, I recommend using a brioche bread. However, other types—like challah bread, sourdough bread, a good-quality baguette, and my foolproof No-Knead Bread—will also work. Whatever bread you use, just make sure it’s dry before adding it to your stuffing mixture. Also, please note that you might have to adjust the amount of vegetable broth you use if you use other types of bread.

Why do you add eggs to stuffing?

Because egg yolks increase your stuffing’s fat content, adding eggs gives the dish a rich, custardy, and spongy taste.

How do you prepare mushrooms for stuffing?

Because fresh mushrooms already have a lot of liquid, rinsing them will make them soggy. I suggest wetting a clean kitchen sponge and gently wiping your mushrooms with it. Then, cut off the woodsy stems and slice the mushrooms from button to stem. I recommend slicing them on the thicker side for this recipe.

Can I stuff this mushroom dressing into my turkey?

Though you technically can stuff your turkey with this stuffing, I don’t recommend it. The high-fat content in this stuffing takes more time in the oven to reach a safe 165 degrees F., and this extra cooking time will result in a dry turkey.

Other Thanksgiving Side Dishes You Might Like

I know that a lot of people like Bon Appetit and Epicurious’ mushroom stuffing recipe. However, I know that this version here is nothing short of incredible. I hope you give it a try.

Looking for other mouthwatering dishes to fill out your Thanksgiving table? Delectable, rich, and always satisfying, these savory recipes will have your guests asking for seconds.

If you try this Wild Mushroom Stuffing recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This Wild Mushroom Stuffing recipe is adapted (with minor changes) from Sunday Suppers: Recipes + Gatherings Cookbook

Wild Mushroom Stuffing Recipe

4.67 from 3 votes
Yields6 servings
Prep Time30 minutes
Cook Time40 minutes
Resting time30 minutes
Total Time1 hour 40 minutes
This Wild Mushroom Stuffing recipe is easy to make stuffing recipe that will impress. Wild mushrooms are sauteed with leeks and shallots and mixed in with buttery brioche. If you are a mushroom lover, you will love this vegetarian stuffing recipe.

Ingredients 

  • 1 tablespoons olive oil
  • 2 shallots, (medium- sized) minced (if you don’t have shallots you can use 1 medium onion)
  • 4 leeks, double washed and chopped 1/2 inch slices (white and light green parts only)
  • 1 pound wild mushrooms, such a cremini & shiitake – cleaned and sliced
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, preferably freshly ground
  • 4 sprigs of thyme
  • 2 tablespoons unsalted butter, plus more for buttering the baking dish
  • 1/2 cup dry white wine, (I used Sauvignon blanc)
  • 3 large eggs, lightly beaten
  • 1 cup Swiss cheese, shredded (if you don’t have swiss cheese, use mozzarella or gruyere cheese)
  • 1/3 cups fresh Italian parsley, chopped – plus more to sprinkle at the end
  • 1 cup vegetable stock, (or you can use chicken stock)
  • 6 cups cubed brioche, about 6 slices

Instructions 

  • Lightly butter a large baking dish (I used a round 10-inch casserole dish) and set it aside.
  • Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add leeks and shallots. Cook, stirring occasionally, for 3 -5 minutes, or until wilted. Stir in the mushrooms, garlic, salt, pepper, and thyme, and cook 8-10 minutes or until most of the juices evaporated.
  • Stir in the butter. When the butter melts, stir in the wine*. Turn it down to medium-low heat, and cook for 5-8 minutes or until most juices are gone. When cooked, fish out the thyme sprigs, and allow it to cool for 10-15 minutes, off the heat.
  • In the meantime, mix eggs, cheese, parsley, and the stock in a mixing bowl.
  • Place the now-cooled cooked mushroom and vegetable in a large bowl and add in the brioche cubes. Pour in the egg and milk mixture. Gently stir to combine. Transfer it to the prepared buttered baking dish. Using a spatula distribute it equally in the casserole dish.
  • Cover it with stretch film and place it in the refrigerator. Let it rest for half an hour (up to 3 hours) for all the juices to be absorbed.
  • An hour before serving, pre-heat your oven to 350 degrees. Bake for 30 – 35 minutes or until the top of the stuffing is golden.
  • Sprinkle it with chopped parsley. Serve while it is still warm.

Notes

*If you prefer an alcohol-free stuffing recipe, feel free to omit using wine. Instead, use an equal amount of vegetable broth.
  • Make-ahead instructions: You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F.
  • Storage instructions: To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store it in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.
  • Mix and match mushrooms: Nearly all edible wild mushrooms will work in this stuffing recipe, so you can switch up which mushrooms you use for dozens of delectable flavor combinations.
  • ½ cup vegetable stock: I found that ½ cup of vegetable stock was the perfect amount to keep my stuffing moist but not soggy. However, depending on how juicy your vegetables are and how dry your bread is, you might find you need to add a little more. If your stuffing mixture looks dry, add a little more vegetable stock to the mix.
  • Season your vegetables: When cooking your vegetables, taste them to make sure they have sufficient seasoning. If your veggies are bland when they’re mixed in, your stuffing won’t pack the same flavorful punch.

Nutrition

Calories: 259kcal | Carbohydrates: 15g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 116mg | Sodium: 670mg | Potassium: 462mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1898IU | Vitamin C: 15mg | Calcium: 287mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

This recipe was originally published in November 2014. It has been updated with new photos and text in November 2021.

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me โ€œIce." Iโ€™m the cook/recipe-tester/photographer behind this site.

If youโ€™re looking for approachable, yet creative recipes made with everyday ingredients, youโ€™ve come to the right place. Here, weโ€™re all about recipes thatโ€™s been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

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4.67 from 3 votes (1 rating without comment)

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Recipe Rating




12 Comments

  1. 4 stars
    I honestly didn’t think that this recipe would be all that impressive. I made it because my husband loves mushrooms. But boy was I mistaken.
    It was amazing. The fresh herbs is a must. I used leftover sourdough bread but next time I will surely try brioche.
    The only thing I did differently was to use more stock because I guess sourdough needs more liquid than brioche?
    Overall a great recipe that I will be making again.

    1. Hi Diane,
      I am thrilled to hear that you liked this recipe. It is a favorite in our house too.
      Thanks so much for sharing your experience and taking the time to leave a review.
      Cheers!

  2. Oh my goodness, I am in love with this stuffing. It looks incredible. And the photos are stunning, as usual. Thank you so much for sharing, Ice! Happy Thanksgiving!

  3. Awesome recipe Aysegul! Love the mushrooms and shallots! What restaurant have you had the best wild mushroom and brioche stuffing? Remember to add it to your Besty List! http://www.thebesty.com/foolproofliving

  4. Wild mushrooms for life! Love this, Ice! Can’t wait to get my copy of Sunday Suppers.

    Wishing you a glorious Thanksgiving,
    Sini

    1. Hi there Sini,
      You will love Sunday Suppers. It has been a much needed inspiration source for me.
      Thank you so much for your kind wishes.
      Cheers from Virgin Gorda!
      Ice

  5. I love a vegetarian stuffing + this looks incredible!! Thanks so much for the shout-out Aysegul.

    With love,
    Sherrie

    1. Thank you Sherrie. I am a big fan of your blog and that delicious looking golden beet soup. ๐Ÿ™‚
      Hugs and cheers from the sunny Caribbean.
      Ice