Portabella Mushroom and Sausage Stuffing
A savory and earthy stuffing with Portabella mushrooms, sausage, and fresh herbs—perfect for holiday feasts and cozy dinners.
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
- ½ cup chicken broth
- ¼ 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.
