Monday, November 23, 2015

Portobello Mushroom Stuffing

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
  1. Preheat oven to 375 degrees; grease a 9 x 13 baking dish (I cheat and use cooking spray).
  2. 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.
  3. Add apples, mushrooms, and seasonings; mix well.
  4. Remove from heat and add the vegetable broth and bread cubes; stir in the eggs and mix well.
  5. Pour out mixture into baking dish, cover with foil and bake for 45 minutes.
  6. Remove foil and bake for an additional 15 minutes so the top can brown.
Since this is for a work pot luck, I made this the day before and transferred the stuffing into a microwave safe container (so that it can be microwaved before serving).