Can I add other vegetables to the casserole?

Absolutely! While this recipe focuses on mushrooms, you can add other vegetables like diced celery, carrots, or spinach to add even more flavor and texture to the casserole.

Can I use Greek yogurt instead of eggs?

Greek yogurt can be used to substitute eggs in baking. Greek yogurt contains similar acidic properties to eggs, making it a good option for replacing them.

Can I use canned mushrooms instead of fresh mushrooms?

I definitely recommend using fresh mushrooms for this recipe because they provide a better texture and flavor. If you can only find canned mushrooms, just make sure to drain them thoroughly before using.

What to serve with mushroom stuffing?

For your big holiday meal, pair this vegetarian stuffing with roasted sweet potatoes and brussels sprouts , roasted kabocha squash , cranberry sauce , au gratin potatoes , vegetarian hash brown casserole or garlic lemon green beans . This mushroom casserole would also be delicious with brunch under a couple of poached eggs with honey lime fruit salad on the side.

Can I freeze leftovers?

Yes, you can freeze the leftover casserole. Allow it to cool completely, then transfer it to an airtight container or wrap it tightly with plastic wrap and foil before freezing. To reheat, let it thaw overnight in the refrigerator and then bake it in the oven until heated through.

How to store leftover stuffing casserole?

To store leftover stuffing, wrap tightly in plastic wrap and foil, or move to an airtight container, and store in refrigerator for up to 3 days. For reheating, warm in a skillet with a few tablespoons of stock and a pat of butter. Or, throw your mushroom stuffing in a greased waffle iron and watch the magic happen!

Herby Mushroom Stuffing Casserole Recipe (Vegetarian)

Ingredients

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6 cups sourdough bread, cubed

3 tablespoons butter

1/2 cup shallots, diced

1 pound mixed mushrooms, sliced

4 garlic cloves, diced

1/3 cup white wine

4 ounces mascarpone cheese

1/3 cup flat leaf parsley, diced

1 tablespoon fresh sage, sliced

2 teaspoons fresh thyme leaves

1 teaspoon coarse kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

1 1/4 cups veggie stock (mushroom, if you can find it!)

2 large eggs, beaten

1/2 cup parmesan cheese, shredded

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Instructions

Preheat oven to 350°F. Spread the cubed bread on large rimmed baking sheet and transfer to the oven. Bake until bread is dry, about 10 minutes. Remove from the oven and set aside.
Generously grease an 8x8 or similar baking dish. (To fill a 9x13 baking dish, double this recipe).
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots and sear until tender, about 5 minutes. Add the herbs, garlic, salt, pepper and red pepper flakes to the vegetable mixture. Sauté for 2 minutes more.
Add white wine and let the wine condense for a minute. Remove the pan from heat and add about 1/3 cup mascarpone to pan (you should have about 2 tablespoons mascarpone remaining) and let it melt into the herby mushroom mixture. Combine the bread cubes with the mushroom mascarpone mixture.
Whisk the eggs and 1 1/4 cups cool broth in a large measuring cup. Add egg mixture to stuffing mixture and toss to coat.
Transfer the mixture to prepared baking dish. Scatter the remaining mascarpone across the top in pea-sized chunks, then sprinkle the with parmesan. Cover the casserole dish with aluminum foil. Bake 25 minutes. Remove foil. Bake until golden, about 20 additional minutes. For a crispy top, broil for the final 2 minutes.
Serve with crispy sage leaves. (To make, fry fresh sage leaves in a shallow pan of olive oil for a few seconds until crisp. Remove to a paper towel and sprinkle with salt).

Notes

I use button mushrooms and baby bella mushrooms (creminis) in my shroom mix, but feel free to mix and match your favorites!

Aim to cut your bread into 2-inch cubes for the best texture. Use fresh bread or day-old bread. Either way, we bake the bread cubes in the oven to dry them out a bit before tossing them in our broth and mushroom mix, ensuring the bread soaks up every last drop of flavor.

Prep Time: 15
Cook Time: 45
Category: Easy Recipes
Method: Oven and Stove Top
Cuisine: American