Name: Portabella Mushroom and Sausage Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 5 min
Yield: 6
Cuisine: American
Ingredients: 4 large Portabella mushrooms, chopped; 1 lb sausage (Italian sausage works great); 4 cups bread cubes (stale bread works best); 1 small onion, diced; 2 garlic cloves, minced; 1/2 cup chicken broth; 1/4 cup heavy cream; 1 tablespoon olive oil; 1 teaspoon fresh thyme, chopped; 1 teaspoon sage, chopped; Salt and pepper to taste; Fresh parsley for garnish (optional)

This hearty Portabella Mushroom and Sausage Stuffing combines the earthy flavors of mushrooms with the savory richness of sausage, creating a delicious and satisfying dish. Perfect for the holiday table or a cozy dinner, this stuffing is made with tender Portabella mushrooms, savory sausage, fresh herbs, and crispy bread cubes. The dish is baked to perfection, allowing the flavors to meld together, making it a flavorful, comforting side dish everyone will love. It’s easy to make yet impressive enough for any occasion, offering a great way to elevate traditional stuffing with a unique twist.

Recipe Tips and Tricks:

Use a mix of sausages, like sweet and spicy, for a variety of flavors.
For a gluten-free version, swap regular bread with gluten-free bread.
Don’t skip toasting the bread cubes; it helps absorb the flavors better.
Add a splash of white wine for extra depth of flavor.
For an extra crispy top, broil for the last few minutes of baking.

Yield: 6 servings

Portabella Mushroom and Sausage Stuffing

A savory and earthy stuffing with Portabella mushrooms, sausage, and fresh herbs—perfect for holiday feasts and cozy dinners.

Prep Time 20 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

4 large Portabella mushrooms, chopped
1 lb sausage (Italian sausage works great)
4 cups bread cubes (stale bread works best)
1 small onion, diced
2 garlic cloves, minced
1/2 cup chicken broth
1/4 cup heavy cream
1 tablespoon olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon sage, chopped
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Preheat the oven to 350°F (175°C).
Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it up into small pieces as it cooks until browned, about 7-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the onion and garlic, cooking for 3-4 minutes until softened.
Add the chopped Portabella mushrooms and cook until tender, about 5 minutes.
In a large bowl, combine the toasted bread cubes, cooked sausage, sautéed onions and mushrooms, and fresh herbs. Stir in the chicken broth and heavy cream, then season with salt and pepper.
Transfer the mixture into a greased baking dish and cover with foil. Bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
Let the stuffing rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For a vegetarian version, omit the sausage and replace with extra mushrooms or a meat alternative.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 376Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 58mgSodium 889mgCarbohydrates 17gFiber 2gSugar 4gProtein 13g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.