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.