Wild Mushroom Stuffing Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian stuffing made with sautéed wild mushrooms, leeks, and shallots mixed into buttery brioche with Swiss cheese and herbs. Rich, earthy, and savory. A classic side dish for holiday meals and special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 652mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 583mg
- Calcium
- 242mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 652MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.