Mushroom Stuffing

It was hard for me to decide what recipes to share. My favorite side dish of ALL time is/was green bean casserole, but once I tried this recipe, my MIND WAS BLOWN.

Another thing: my mama shared with me when I was given the task to make the green bean casserole one year that it in fact had cream of mushroom in it, and that, for some odd reason, really grossed me out. Yet, here I am loving a side dish that is MOSTLY MUSHROOM. Weird how time changes all things, including your taste.


  • 1 loaf of Sourdough bread, cut into 1 inch cubes (the more stale, the better. Leave it out for a couple of days. Mind you, don't let it get moldy in case you need reminding.)

  • 10 tbsp. Vegan butter

  • 2 shallots, thinly sliced (if you can't find shallots, just use half a small red onion)

  • 1lb. mushrooms (I use bella), sliced

  • 2 stalks of celery, chopped

  • 2 cups Vegan Broth (I use Better than Bouillon No Chicken Base But you can use any veggie stock, whatever you prefer)

  • 3 flax eggs (3 Tbsp. Ground Flax + 7.5 Tbsp. filtered water-Mix together and let sit for about 5 minutes until thick)

  • 1 bunch parsley, chopped

  • 2 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh thyme

  • 3 large garlic cloves, minced

  • 2 teaspoon sea salt

  • 1 teaspoon freshly ground black pepper

  • 4oz. Vegan Parmesan (optional)


  1. Preheat oven to *375. Place chopped bread on a sheet pan, and bake until crispy and dry (about 15 minutes or so. Just keep an eye on it!)

  2. Melt Vegan Butter in a large skillet on medium heat, then add mushrooms and shallots and saute for about 7-8 minutes. Then add the celery, herbs, garlic, salt, and pepper, and continue to cook for about 3-5 minutes more.

  3. Grease a large baking sheet with vegan spray/vegan butter.

  4. Place baked bread cubes in a large bowl, and add the vegetable/herb mixture and toss until well combined.

  5. Whisk flax eggs and Vegan broth and add to bread/veggie/herb mixture until combined. *Add parmesan if you're using it. Add more broth if stuffing still looks dry.

  6. Transfer to baking dish, cover with foil, and bake for 30 minutes. After 30 minutes, remove foil, and continue baking for 30 more minutes.

  7. BAM. Mushroom stuffing!

This is great to stuff your VEGAN Roast with too!

Let me know what you think in the comments below! Take a picture and tag me on social media @newmoonwellbeing.

Love you and Happy Holidays.

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