It’s surprising how quickly the holidays arrived this year, but I’m ready for it! We have a line up of amazing recipes to help you celebrate, including Balsamic Roasted Carrots, homemade Green Bean Casserole, Sweet Potato Casserole, Pumpkin Pie Parfaits, Cranberry Oat Stuffed Apples and this Wild Mushroom Stuffing. So many delicious dishes to choose from, and nutritious ones at that!
Today’s feature is of course the Wild Mushroom Stuffing, and here is how I took the traditional version and upgraded it from a nutrition and taste standpoint:
- I swapped out white bread, which doesn’t provide fiber like whole grain bread does. I go for a loaf that is made from 100% whole wheat (or another whole grain like oats), and I actually like it better as the base for stuffing because it provides a hearty texture.
- I added a full pound of mushrooms, which provides vitamin D, potassium, magnesium and B vitamins. Many stuffings call for sausage, but mushrooms are a fantastic substitution option.
- I used fresh and dried herbs and cut back on the typical amount of salt found in stuffing recipes. Trust me, there is a TON of flavor in this stuffing!
- Speaking of salt, I always use unsalted or low sodium stock to flavor dishes like this one. That way I am more in control of how much salt goes into my food.
- I also cut back on how much butter/fat in the recipe. We need some to saute the veggies and to give the stuffing extra flavor, but there’s no need to go overboard!
So tell me, how do you amplify the nutrition in your holiday dishes?!Print
An easy vegetarian mushroom stuffing – the perfect side dish for a holiday meal!
- 1 loaf whole grain bread, cut into 1-inch cubes
- 4 tablespoons butter
- 1 medium shallot, peeled and thinly sliced
- 3 medium stalks celery, diced
- 1-pound assorted mushrooms, sliced
- 3 cloves garlic, peeled and minced
- 2 tablespoons fresh sage, minced
- 3 sprigs fresh thyme, stemmed and minced
- 3 large eggs
- 2 cups unsalted vegetable stock
- 1 ¾ teaspoons kosher or sea salt
- 1 teaspoon ground black pepper
- Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray. Place the cubed bread in one even layer on the baking sheet. Bake 15-20 minutes or until dry.
- Melt the butter in a large skillet. Add the shallot, celery and mushrooms and sauté 6-8 minutes or until caramelized, stirring occasionally. Stir in the garlic, sage and thyme and sauté 30-60 seconds or until fragrant.
- Coat a 13×9 baking dish with cooking spray. Set aside.
- In an extra-large bowl, stir together the toasted bread cubes, mushroom mixture, salt, black pepper, eggs and vegetable stock until mushy. Transfer to the prepared baking dish and spread into an even layer. Bake 30-40 minutes or until top is golden brown. Let slightly cool before serving.
Cooking Tip: Toasting the bread beforehand gives the bread a heartier texture and imparts more flavor in the stuffing.
Substitution Tip: If you’re not a mushroom fan, swap the mushrooms for 2 diced apples (skin-on)!
- Serving Size: 1/10 of recipe
- Calories: 247
- Sugar: 2g
- Sodium: 441mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 68mg
Keywords: holiday, Thanskgiving, side dish, stuffing