Vegetarian Shiitake Mushroom Stuffing
This fully vegetarian shiitake mushroom stuffing has all the umami flavors thanks to soy sauce, sesame oil, and shiitake mushrooms. This is a side you will want for your Thanksgiving table!
Servings: 8 people
Calories: 369kcal
Ingredients
- 10 oz bread see note 1
- 1 cup unsalted butter
- 1 cup yellow onion minced, see note 2
- 1 cup shallots minced, see note 2
- 2 cups celery cut into 1 inch pieces
- 6 cloves garlic minced
- 10 oz shiitake mushrooms
- 1 tsp salt
- 1 tsp five spice powder
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp thyme minced
- 3 tbsp parsley minced
- 1 ½ cups vegetable broth
- 1 egg
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- Grease a 7x10 baking dish with oil or butter.
- Toast bread for 30 minutes until crispy and lightly brown. Add to a large bowl.
- While bread is toasting, cut the onion, shallot, celery, garlic, and shiitake mushrooms.
- Melt butter over medium high heat in a large pot. Add the onions, shallots, garlic, mushrooms, celery, salt, and five spice powder. Cook until everything is cooked through (3-5 minutes).
- Add the soy sauce, sesame oil, thyme, and parsley and mix until combined.
- Add 1 cup of the vegetable broth and bring to a simmer.
- Pour over bread and mix until combined.
- Whisk together last ½ cup of vegetable broth and egg. Pour over stuffing and mix until combined.
- Pour into prepared baking dish.
- Bake for 55 minutes to an hour until internal temperature is 160 degrees F.
- Optional: Garnish with extra parsley and serve!
Notes
- The best kind of bread to use for stuffing is firm stale bread. Some excellent options are sourdough, wheat, and white bread. I wouldn't recommend breads that are soft like milk bread or brioche. I tested this recipe with wheat and sourdough bread and found that I preferred sourdough because it kept its texture the best.
- You can use only shallots or only yellow onions if you only want to use 1 kind of onion.
- Buy pre-cut vegetables. The most labor intensive part of this dish is cutting all the vegetables. It takes about 40 minutes to cut everything, so if you can buy any vegetables pre-cut, I would do it.
- Using a 9x13 vs 7x10 baking dish. I could not find my 9x13 baking dish while testing this recipe, so I used my 7x10 baking dish instead. I added 10-15 minutes of bake time to my recipe to account for that change. If you are using a 9x13 baking dish, bake the stuffing for 45-50 minutes until the internal temperature is 160 degrees F.
Nutrition
Calories: 369kcal | Carbohydrates: 29g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 800mg | Potassium: 406mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 3mg