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Portabella Mushroom and Sausage Stuffing
Kathie Clane

Portabella Mushroom and Sausage Stuffing

A savory and earthy stuffing with Portabella mushrooms, sausage, and fresh herbs—perfect for holiday feasts and cozy dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Uncategorized
Cuisine: American
Calories: 376
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. In the same skillet, add the onion and garlic, cooking for 3-4 minutes until softened.
  4. Add the chopped Portabella mushrooms and cook until tender, about 5 minutes.
  5. 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.
  6. Transfer the mixture into a greased baking dish and cover with foil. Bake for 30 minutes.
  7. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
  8. 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.