Delicious gluten free mushroom stuffing made with fresh herbs, whole grain gluten free bread, and cremini mushrooms. This incredible savory homemade stuffing is full of delicious flavors, tons of herbs, the most wonderful textures in every bite. You will definitely be going back for seconds! It’s also dairy free, nut free, and vegetarian.

What you’ll need to make this Gluten Free Cremini Mushroom & Herb Stuffing

(links below are the gluten free & celiac safe products I used in this recipe)

gluten free bread
olive oil
garlic
vegetables: cremini mushrooms, celery, yellow onion + shallot
fresh herbs: parsley, sage, oregano + thyme
eggs
kosher salt + freshly ground black pepper
vegetable stock

This mushroom stuffing with fresh herbs is the perfect twist to the classic Thanksgiving dish. Loaded with whole grain gluten free bread, caramelized mushrooms, shallots, fresh sage, parsley, and rich vegetable stock, this homemade stuffing is outrageously flavorful and absolutely delicious. It’s packed with a deep earthy flavor from all the mushrooms and tons of freshness from the variety of herbs. It’s hands down my new favorite!

More delicious gluten free fall inspired recipes you’re sure to love!

If you make this Gluten Free Cremini Mushroom & Herb Stuffing, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Gluten Free Cremini Mushroom & Herb Stuffing

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Author: Emily Chave
Diet: Gluten Free

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Description

Delicious mushroom stuffing made with fresh herbs, whole grain gluten free bread, and cremini mushrooms. This incredible savory homemade stuffing is full of delicious flavors, tons of herbs, the most wonderful textures in every bite. You will definitely be going back for seconds! It’s also dairy free, nut free, and vegetarian.

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

1 (15 ounce) loaf gluten free bread, cut into 1-inch cubes
cooking spray or olive oil
¼ cup olive oil
1 pound sliced cremini mushrooms
1 shallot, chopped
½ yellow onion, chopped
3 celery stalks, chopped
3 garlic cloves, minced
½ cup chopped fresh parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 ¾ teaspoon kosher salt
freshly ground black pepper
3 large eggs
1 ¼ to 2 cups vegetable stock
olive oil, for drizzling

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Instructions

step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and add the cubed bread. Spray the tops of the bread with cooking spray or drizzle with olive oil. Bake for 15 to 20 minutes to dry out.

step 2

Grease a 9 x 13-inch baking dish, set aside.

step 3

Place a large skillet over medium heat. Add olive oil, mushrooms, shallots, and onions. Saute for 7 to 8 minutes. Add celery, garlic, parsley, sage, oregano, thyme, salt, and pepper. Saute for another 3 to 4 minutes.

step 4

Place bread crumbs in a large bowl. Add the warm vegetable mixture and toss to combine.

step 5

In a medium-size bowl, whisk eggs and ¾ cup vegetable stock. Pour over stuffing and gently toss to combine. Add more stock if the stuffing looks and feels dry. Season to taste with kosher salt and black pepper.

step 6

Increase oven temperature to 375 degrees. Pour the stuffing into the prepared baking dish and drizzle a little olive oil over the top. Cover with foil and bake for 30 minutes. Remove foil and bake until golden brown, about another 30 minutes.

Notes

adapted from ‘what’s gaby cooking‘

* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *