Make Our Thanksgiving Mushroom Stuffing Recipe With Just 3 Ingredients
Prep Time:
10 minutes
Cook Time:
53 minutes
Servings:
6 Servings
Ingredients
  • 6 cups mixed mushrooms
  • 8 slices crusty nut and seed bread
  • 1 tablespoon Herbes de Provence
Directions
  1. Preheat the oven to 375 F.
  2. Slice roughly 2 cups of the mushrooms.
  3. Finely chop the remaining mushrooms (about 4 cups).
  4. In a small pot, add the sliced mushrooms and 2 cups water and bring to a boil, then reduce to medium heat. Simmer for 20 minutes to create the mushroom broth.
  5. While the broth is cooking, in a large skillet over medium heat, dry-saute the finely chopped mushrooms until they release their moisture and start to brown slightly, about 8 to 10 minutes.
  6. Cube the bread.
  7. Add the cubed bread pieces to the skillet and stir to combine.
  8. When the broth is done cooking, strain and set aside, reserving both the liquid and the mushrooms separately.
  9. Add about 1 cup of the mushroom broth to the skillet gradually, stirring to moisten the bread for just a few minutes. You want it to be soft but not soggy. Add more broth if needed if the pan seems dry.
  10. Stir in the Herbs de Provence, salt to taste, and the reserved cooked mushroom slices.
  11. Transfer the stuffing mixture to a small baking dish and cover with foil.
  12. Bake the stuffing for 20 minutes covered, then uncover and bake another 10 to 15 minutes until golden and crisp on top.
  13. Garnish the mushroom stuffing with freshly chopped parsley, if desired, and serve while warm.