Mushroom stuffing

I made a really tasty mushroom stuffing for dinner tonight! I got the recipe from but I made a few changes based on the comments on the recipe.

I used gluten free bread cubes instead of bread crumbs, increased the broth to 3 cups, and added an extra half pound of mushrooms. I also cooked it for an extra 10 min. It is very very tasty! The seasonings make it flavorful and the apple makes it sweet.

Here is a picture of the stuffing, and below that I have typed out the recipe. The stuffing looks like mushrooms, celery, apples, and onions mixed with bread cubes and parsley, nicely browned on the top.

1.5 lbs fresh mushrooms, sliced

6 Tbsp coconut oil

1 chopped onion

3 ribs chopped celery

1 tsp poultry seasoning

1 tsp salt

1/4 tsp pepper

10 c bread cubes

2.5 to 3 cups hot broth

2 eggs, beaten

2 apples, chopped

1/4 c parsley

Preheat oven to 375 F and grease a 9×13 casserole dish.

Sauce mushrooms, onion, and celery in coconut oil for 5 min. Remove from heat and add poultry seasoning, salt, and pepper.

In another bowl mix bread cubes with broth and eggs.

Add mushroom mixture, apples, and parsley and mix.

Put into casserole dish and bake 45 min covered, then 15 min uncovered.

Leave a Reply