Can show stopper mushroom and sage stuffing [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

How long does show stopper mushroom and sage stuffing [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is show stopper mushroom and sage stuffing [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Show Stopper Mushroom and Sage Stuffing
[Vegan]

AA By: Adam Merrin and Ryan Alvarez

Author Bio

Adam and Ryan are two husbands cooking together in a small kitchen in a house... Read More

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Mushroom Recipes

Show-Stopper Mushroom and Sage Stuffing [Vegan]

10-12

Dairy Free

Vegan

This Vegan mushroom stuffing tastes like Thanksgiving. The recipe uses two pounds of sautéed mushrooms which are deeply spiced with fragrant sage, tossed with soft pieces of whole wheat bread, and complemented by tender-crisp slices of celery. Common brown or white mushrooms (also called cremini) are full of flavor and... Read More

Ingredients You Need for Show Stopper Mushroom and Sage Stuffing [Vegan]

1 cup salted non-dairy butter
2 heaping cups chopped celery
1 heaping cup chopped onion
2 pounds brown or white mushrooms, sliced
2 cups vegetable broth
heaping 1/2 cup chopped parsley
1 tablespoon ground sage
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning blend
1 loaf (16 to 20 ounces) sliced whole wheat sandwich bread, cut into cubes

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How to Prepare Show Stopper Mushroom and Sage Stuffing [Vegan]

Preheat oven to 350°F.
In a huge pot (an 8-quart size), melt the non-dairy butter over medium heat. When melted, add the chopped celery, onion, and sliced mushrooms. Toss to coat, then sauté, occasionally stirring, until the vegetables have softened, 15 to 20 minutes.
Then remove the pan from heat, and stir in the vegetable broth, parsley, sage, salt, pepper, and poultry seasoning.
When evenly mixed, add the bread pieces, and stir gently to combine.
Transfer the mixture to a 9×13-inch baking dish, and spread evenly. Cover tightly with foil, and bake for 35 minutes.
Serve hot, and enjoy!

Notes

- For the bread, use a basic, soft wheat sandwich bread. - A multigrain loaf with seeds is not right for this dish and would interfere with the soft texture of the stuffing.