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Wild Mushroom and Brioche Stuffing

Wild Mushroom and Brioche Stuffing Recipe

This Wild Mushroom and Brioche Stuffing is a luxurious stuffing recipe that will impress. Wild mushrooms are sauteed with leeks and shallots and mixed in with the buttery brioche. If you are a mushroom lover, you will love this vegetarian stuffing recipe.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 259kcal


  • 1 tablespoons of olive oil
  • 2 medium size shallots 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 king trumpet or cremini mushrooms cleaned and sliced
  • 3 cloves of garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper preferably freshly ground
  • 4 sprigs of thyme tied with kitchen twine
  • 2 tablespoons of 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 Gruyere cheese shredded (if you don’t have gruyere cheese, use mozzarella or swiss 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 of cubed brioche
  • 1/2 teaspoon cayenne pepper optional


  • Butter a large oven-proof dish. You can use a large oval casserole dish (like the one I used) or a 9X13 Pyrex.
  • 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, add 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 mean time, mix eggs, cheese, parsley, and the stock in a mixing bowl.
  • In a large bowl, fold the mushroom mixture gently in the brioche cubes. Once mixed, pour the milk mixture into bowl. Gently stir to combine. Transfer it to the buttered dish. Using a spatula distribute it equally in the casserole dish.
  • Cover it with stretch film and place it in the refrigerator. Let it sit in there for half an hour (up to 3 hours) for all the juices to be absorbed.
  • 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 a couple of tablespoons of chopped parsley and cayenne pepper, if preferred.
  • Serve immediately.


Prep time: 20-25 min
Bake time: 30 min
Yields: 4-6 people (based on the portion size)


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