Vegetarian Mushroom Stuffing
This is a great vegetarian mushroom stuffing--but meat lovers in my family love it too! I have made this earlier in the day and refrigerated it until I'm ready to cook in the oven before dinner--which can save some time. You can also used packaged bread cubes for stuffing as a time saver.
- Serves: 12 persons
- ½cup unsalted butter
- 1½ cups chopped fresh mushrooms
- 3stalks celery with leaves, diced
- 1medium onion, chopped
- 5cloves garlic, pressed
- 1teaspoon salt
- 1teaspoon dried sage
- ½teaspoon ground thyme
- ½teaspoon dried marjoram
- ½teaspoon ground black pepper
- 3cups boiling water
- 1cup dry white wine
- 1(16 ounce) loaf French bread, cubed
- 6slices whole wheat bread, cubed
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
Step 3Pour mixture into a 9x13x2-inch baking pan.
Step 4Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.