Herbed Mushroom Stuffing

Savory browned mushrooms and the scent of fresh dried herbs make this vegetarian stuffing one to remember. This mushroom stuffing makes a great side dish for grilled or roasted poultry, meat, or vegetables, and can be baked in bell peppers or acorn squash to make a superb vegetarian stuffing main dish.


  • 4 tablespoons olive oil, divided
  • 1 pound sliced brown or white mushrooms
  • 2 cups diced onions
  • 2 cups diced celery
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons Kitchen Accomplice Veggie Broth Concentrate or 4 tablespoons Vegan Plant-Based No-Bone Broth Concentrate
  • 3 cups hot water
  • 1 pound unseasoned stuffing croutons
  • 2 tablespoons chopped fresh parsley
  • Salt and ground black pepper


Preheat oven to 350 degrees.

Heat 2 tablespoons of olive oil in a Dutch oven (or a large, wide pot) over medium-high heat. Add mushrooms and cook for about 5 minutes, until moisture released by the mushrooms is reduced and mushrooms have started to brown.

Add celery and onion and cook, stirring, 5 minutes. Add dried herbs and garlic and cook for a minute more. Stir in butter, Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate, and water and bring the mixture to a simmer. Turn off heat.

Gradually add croutons to the mixture in the pot, stirring gently. Stir in parsley and season to taste with salt and pepper. Drizzle with the remaining 2 tablespoons of olive oil and bake on the center rack of the oven 30 to 35 minutes, or until the mushroom stuffing is nicely browned and cooked through.

Serves 8.

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