The perfect stuffing for Thanksgiving!

Wild Mushroom Stuffing

Tags: side dishes vegetarian
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A variety of earthy mushrooms are accented with fresh herbs and leeks, then baked with deli-style bread until golden, to create an artisan-inspired side dish that’s perfect for any meal.

Ingredients

2 tbsp
canola oil
16 oz
mixed mushrooms, sliced (such as cremini, shiitake and oyster)
2
leeks, thinly sliced (white part only)
1 tbsp
fresh rosemary, minced
1 tbsp
thyme, chopped
2
garlic cloves, minced
1/2 tsp
salt
1/2 tsp
pepper
1 package
2 cups
baby arugula
1/4 cup
chopped chives
1/2 cup
vegetable broth

Preparation

  • Heat oil in large nonstick skillet set over medium-high heat; cook mushrooms, leeks, rosemary, thyme, garlic, salt and pepper, stirring occasionally, for 10 to 12 minutes or until tender and browned. Let cool slightly.
  • Preheat oven to 375˚F. Toss together mushroom mixture, bread, arugula and chives. Drizzle broth over top, tossing to combine. Transfer to 13- x 9-inch greased casserole dish; brush top with oil.
  • Bake for 40 to 45 minutes or until golden brown on top and heated through. Let stand for 5 minutes before serving.

Tip: Add chopped roasted chestnuts and fresh sage for a traditional holiday side dish.

  • Allergene_Egg

At a glance

Preparation time
20 min
Cooking time
1 h
Temperature
375°F
Difficulty
easy
Servings
8
Products in this recipe