Mushroom Stuffing Recipe
This Mushroom Stuffing recipe with fennel and leeks is so savory and delicious! A tasty vegetarian Thanksgiving side dish full of depth and umami flavor. Vegan-adaptable!
How to Make the Best Mushroom Stuffing
This mushroom stuffing is an absolute showstopper for your Thanksgiving table or any holiday feast. Packed with earthy wild mushrooms, aromatic fennel, and tender leeks, it delivers layers of savory umami flavor that will have everyone reaching for seconds. The combination of fresh herbs—thyme, rosemary, and sage—adds a fragrant depth that makes this stuffing taste incredibly sophisticated.
What makes this recipe special is its versatility. Whether you’re cooking for vegetarians, vegans, or omnivores, this stuffing can easily be adapted to fit everyone’s dietary needs. Simply swap regular butter for vegan butter and use flax eggs instead of regular eggs for a completely plant-based version that doesn’t sacrifice any of that rich, satisfying flavor.
The secret to getting the perfect texture is in the bread—you want it lightly toasted so it absorbs all those delicious cooking juices without turning to mush. The optional splash of white wine adds a subtle brightness that balances the earthiness of the mushrooms, while a drizzle of truffle oil at the end takes this humble side dish to an entirely new level of elegance.
Mushroom Stuffing
This Mushroom Stuffing recipe with fennel and leeks is so savory and delicious! A tasty vegetarian Thanksgiving side dish full of depth and umami flavor. Vegan-adaptable!
Ingredients
Bread Base
Mushroom Mixture
Binding Ingredients
Instructions
Prepare the Bread
- Preheat oven to 350°F.
- Cut or tear bread into small bite-sized pieces or cubes, place on baking sheet and place in oven (while it's still warming up) for 15-20 minutes to lightly toast, or dry overnight on the counter.
Cook the Mushrooms
- Heat butter and olive oil over medium-high heat in an extra-large heavy bottom pan or dutch oven. Add mushrooms.
- Stir mushrooms every few minutes or so for 8-10 minutes, lowering heat if necessary.
- Add leeks, fennel, garlic, salt and pepper, fresh herbs and optional fennel seeds. Continue cooking another 6-7 minutes over medium-low, stirring occasionally.
- Deglaze the pan with wine (or sub veggie stock). Let this cook all the way down, stirring up any browned bits, until it's completely evaporated.
Assemble and Bake
- Once the liquid has evaporated, combine this mushroom mixture with cubed bread in a large bowl.
- Mix the whisked eggs with 1½ cups of cool broth. Toss this with the mushroom-bread mix. You want the bread nice and moist, but not sopping wet. Add more broth as needed.
- Pour into a greased 8×11 or 9×13 inch baking dish, covering with foil for the first 30 minutes.
- Uncover and bake 10 minutes so it turns a nice golden brown.
- Scatter with fresh sprigs of rosemary, parsley or thyme and a few drops of truffle oil (optional).
Notes
- For a richer stuffing, use up to ½ cup of butter.
- To make this vegan, use vegan butter and substitute flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
- You can prepare the bread cubes and mushroom mixture a day ahead. Store separately and assemble before baking.
