Mushroom Stuffing Recipe with Garlic and Herbs

This family-favorite Mushroom Stuffing recipe has been handed down through generations. It’s a hit at Thanksgiving and Christmas, but it’s simple enough to prepare year-round as a savory side dish for poultry, pork, or roast dinners.

The first Thanksgiving my husband and I spent together we made far too much food. Each of us wanted to include our family favorites, so we ended up with many side dishes. Over the years we’ve combined traditions, but we still prepare two kinds of stuffing every year: a cornbread stuffing from my family in Oklahoma and this mushroom stuffing from his family in Pennsylvania.

I didn’t expect to stray from my cornbread stuffing, but I adore mushrooms and quickly fell in love with this mushroom stuffing recipe. It’s full of hearty mushroom flavor and bright, herb-forward notes from parsley, sage, rosemary, and thyme—the classic herbs that make holiday stuffing so comforting.

This mushroom stuffing is straightforward to make and versatile enough to serve with turkey, chicken, pork chops, or a roast on any night of the year. If you’re looking for the best mushroom stuffing recipe, this one is a reliable crowd-pleaser.

Ingredients

• Butter – Unsalted butter is recommended so you can control the salt level.
• Onion – 1 cup diced yellow onion (about 1 small or 1/2 large onion).
• Celery – 4 stalks, diced (about 1 cup).
• Mushrooms – 16 ounces sliced white button mushrooms. You can substitute cremini or a mixed mushroom blend if you prefer a deeper flavor.
• White bread – 1 loaf plain white bread (about 20 slices). Toast and cube the bread to make the base of the stuffing.
• Salt and black pepper – To taste; recommended starting amounts are listed in the recipe card below.
• Dried parsley – Adds a bright, fresh note; garnish with fresh parsley if desired.
• Dried sage – Use dried sage leaves. If using ground or rubbed sage, use half the amount.
• Crushed rosemary – If using whole dried rosemary, crush it by hand so it mellows while cooking.
• Dried thyme – Use dried thyme leaves for the best texture and flavor.
• Chicken broth – Use turkey or vegetable broth to make the stuffing vegetarian-friendly.

Instructions

Step-by-step photos are included above to guide you. The recipe below outlines easy, straightforward steps for making this mushroom stuffing at home.

1. Preheat the oven to 325°F (163°C).
2. Toast the bread. Toast the entire loaf (about 20 slices). Once cool, cut each slice into 16 cubes and set aside.
3. Soften the vegetables. Melt the butter in a large pot over medium-high heat. Add the diced onion and celery and cook for 5–6 minutes, until softened.
4. Cook the mushrooms. Add the sliced mushrooms to the pot, stir to combine, then cover and reduce heat to medium-low. Cook 8–10 minutes, stirring occasionally, until the mushrooms are tender and their moisture has reduced.
5. Combine and season. Add the toasted bread cubes to the pot along with salt, pepper, dried parsley, sage, crushed rosemary, and dried thyme. Toss everything together, then pour in the chicken (or vegetable) broth and toss until the bread is evenly moistened but not soggy.
6. Bake briefly. Transfer the mixture to a 9″ x 13″ casserole dish and bake at 325°F for 15 minutes to allow the flavors to meld. Because the ingredients are already cooked, a short bake time is sufficient.