Every year, my company puts on a Thanksgiving pot luck. The company always supplies the turkey, ham, mashed potatoes and rolls and then the rest of us sign up to bring in various sides and desserts; vegetarian options are always encouraged. This year, I decided to embrace the vegetarian dish and make portobello mushroom stuffing to share.
3 portobello mushrooms, cleaned & sliced
1 package white mushrooms, cleaned & sliced
3 Granny Smith apples, peeled & chopped
3-4 stalks celery, diced
3-4 carrots, diced
1 large yellow onion, diced
3 tbsp butter
3 tbsp olive oil
1 oz package stuffing
1 1/2 cups vegetable stock
2 eggs, beaten
1/2 tbsp Italian seasoning
1/2 tbsp parsley
1 tsp garlic powder
salt & pepper to taste
- Preheat oven to 375 degrees; grease a 9 x 13 baking dish (I cheat and use cooking spray).
- In a large pot, heat butter and oil over medium-high heat; add celery, onion, and carrots. Saute for about 5 minutes, until the onions are translucent.
- Add apples, mushrooms, and seasonings; mix well.
- Remove from heat and add the vegetable broth and bread cubes; stir in the eggs and mix well.
- Pour out mixture into baking dish, cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes so the top can brown.