Homemade Mushroom & Herb Stuffing

Ingredients

• 500 grams (17.6 ounces) of bread, cubed
• 200 grams (7 ounces) of portobello mushrooms, sliced
• 200 grams (7 ounces) of portobello mushrooms, sliced
• 3 cloves of garlic, minced
• 2 tablespoons of fresh sage, chopped
• 2 tablespoons of fresh parsley, chopped
• 1 teaspoon of dried thyme
• 500 ml (17 ounces) of vegetable broth
• 100 grams (3.5 ounces) of butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 180°C (350°F).
2. Spread the cubed bread on a baking sheet and toast in the oven for about 10 minutes, or until golden brown. Set aside.
3. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 10 minutes.
5. Stir in the chopped sage, parsley, and dried thyme. Cook for another 2 minutes.
6. In a large mixing bowl, combine the toasted bread cubes with the mushroom mixture. Pour the vegetable broth over the mixture and stir until the bread is evenly moistened. Season with salt and pepper to taste.
7. Transfer the stuffing mixture to a greased baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
9. Serve hot and enjoy!

Tip

Side Dish Suggestion

A great side dish to complement this stuffing would be a fresh green bean almondine. The crispness of the green beans and the nutty flavor of the almonds provide a nice contrast to the savory stuffing. This suggestion is inspired by the motivation to create a balanced meal with a variety of textures and flavors.