Don’t care for those giblets in your stuffing? (I just try not to think about them because my mom’s stuffing is amazeballs.) If you can’t get past it but love mushrooms, this Mushroom Stuffing is a delicious alternative!

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Side shot of mushroom stuffing in a white bowl. Sage and thyme on top as a garnish.


The second I saw the photo for this Mushroom Stuffing I knew I had to try it. And now that I’ve tried it, I don’t feel the slightest bit of regret that I need to make it again next week for Thanksgiving! This recipe is based on Gaby’s Wild Mushroom Stuffing. I changed a few of the elements based on my personal tastes and also because I couldn’t find some of the exact ingredients so I improvised. It’s amazing! I also saw Gaby mention in a video that if you don’t like mushrooms, just leave them out and it’s still delicious. I would have to second that notion. I love mushrooms but I think it’s the mixture of herbs that makes this stuffing. My kitchen smelled like an herb garden when I had everything chopped up before I had even mixed it together.

It’s recipes like this Mushroom Stuffing that make me want to have my own herb garden. Nothing huge or difficult to tend to, just something simple that I can pick from and say, “I grew this myself!” (It would probably be 85% cilantro if I’m being honest…)

Side shot of mushroom stuffing with thyme as a garnish. Spoon in the stuffing.


Confession: The day after I made this Mushroom Stuffing, I was standing in front of the fridge with the door open, eating it cold out of the container.

For breakfast.

It’s that good.

Go get it.

Mushroom Stuffing

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 249 kcal


  • 1 loaf French bread cut into 1-inch cubes
  • 10 tbsp butter
  • 1 lb baby bella mushrooms sliced
  • 2 shallots diced
  • 2 stalks celery chopped
  • 1 bunch scallions
  • 1/2 cup curly parsley chopped
  • 2 tbsp oregano
  • 2 tbsp fresh sage chopped
  • 2 tbsp fresh thyme chopped
  • 4 cloves garlic minced
  • 2 tsp salt
  • 2 tsp pepper
  • 3 eggs
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan


  1. Preheat oven to 375°F

  2. Bake bread cubes on a large baking sheet for 15 minutes. 

  3. Pour bread cubes into a large mixing bowl and set aside to cool.

  4. Melt the butter in a cast iron skillet over medium heat.

  5. Add mushrooms and shallots to the skillet and sauté until nice and brown.

  6. Add the celery, scallions, parsley, oregano, sage, thyme, garlic, salt, and pepper.

  7. Sauté for another 5 minutes.

  8. Pour the veggie and herb mixture over the bread cubes and toss well to combine.

  9. Whisk the eggs and chicken broth together in a small mixing bowl.

  10. Pour the egg mixture over the bread cubes and toss well to combine.

  11. Mix in the Parmesan.

  12. Pour contents of mixing bowl into a large, greased dutch oven.

  13. Bake, covered, for 30 minutes. Remove lid, stir, and bake for another 30 minutes.

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