Recipe By Tamara Furst
Rating
Published Dec 4th
Prep - Cook - Additional - Ready In -
Servings 8 servings Calories 187.6

I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It’s a favorite!

Recipe Ingredients

  • 4 stalks celery
  • 1 onion, chopped
  • 2 large portobello mushrooms, sliced
  • 3 fresh shiitake mushrooms, stemmed and sliced
  • 8 crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 (12 ounce) package dry bread stuffing mix with seasoning packet reserved
  • 3 (14.5 ounce) cans chicken broth

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
  3. 3 In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
  4. 4 Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.

Nutrition Facts

  • Calories 187.6
  • Carbohydrate 36.5 g
  • Cholesterol 0.4 mg
  • Fat 1.5 g
  • Fiber 2.8 g
  • Protein 6.6 g
  • Saturated Fat 0.4 g
  • Sodium 694.5 mg
  • Sugar 5 g

Reviews

  1. This was awesome! I read the reviews and reduced the chicken broth and added 2 tsp of sage. I had 3 helpings.
  2. Great recipe love the flavors remember you do not need to buy crimini mushrooms they are portabella's they are just grown up crimini's!
  3. This was delicious. The only changes I made was to use vegetable broth for my vegetarian guest and I did use all the broth stated in the recipe but I also used a 16oz bag of stuffing instead of the 12oz called for. It was the first thing gone from the table!
  4. This was a huge hit at my Thanksgiving table! I only used two cans of Campbell's chicken broth and I added a few extra Shiitake and Crimini mushrooms. Absolutely wonderful!!
  5. Great recipe! Make sure to add the broth slowly to get the texture you like. I only used 2 1/2 cans because we like it a little more firm. Also I added a can of cream of chicken soup it gave it a creamier consistency. (And I "kicked up" the garlic by doubling it and - Read more ...
  6. Incredible Flavors! I used fresh Portabellos and dried Shitakes and Porcini mushrooms (soaked them in warm water before cooking). I also used vegetable broth instead of chicken. I cooked the mushroom/vegetable mixture the night before and refrigerated it. Then an hour before dinner I reheated the mushroom mixture and then continued the recipe. I used - Read more ...
  7. Mushroom dressing? How could you go wrong!
  8. This was a hit! I wanted to try a new stuffing for Christmas and we love mushrooms. My husband added some cooked chicken and dry cornbread with already seasoned bread stuffing. Turned out great!! Will make this again and again. Thanks for sharing.
  9. Made this recipe for thanksgiving and it was a huge mistake. After spending the money to buy all those mushrooms because I love mushroom only to dump the whole thing in the trash. The recipe ask for too much broth only if I knew I would have reduce it. The end result did not look - Read more ...
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