Mushroom Stuffing with Walnuts
This mushroom stuffing with walnuts variation is a rich, earthy take on our vegetarian stuffing base recipe. Sautéed mushrooms add savory umami flavor, while toasted walnuts bring crunch and nuttiness. It’s hearty, wholesome, and the perfect complement to your holiday table.
Must-Know Cooking Skills to Level Up your Kitchen Game
To make this recipe even easier, check out these videos to learn how to:
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Culinary Tips for the Best Mushroom Stuffing
Dry out your bread: Toasting the bread ensures your stuffing has structure and doesn’t turn soggy.
Chop mushrooms small: Finely chopping helps them blend into the stuffing and distribute flavor evenly.
Cook thoroughly: Allow mushrooms to release their moisture and brown for maximum umami flavor.
Toast the walnuts: Toasting intensifies their flavor and adds extra crunch.
Don’t skip the herbs: Fresh rosemary, sage, and thyme make this dish shine.
Ingredient Swaps & Substitutions
Sourdough Bread: Use whole wheat, multigrain, or gluten-free bread if preferred.
Butter: Swap for all extra virgin olive oil to keep it dairy-free or vegan (omit eggs, too).
Mushrooms: Use cremini, baby bella, white button, or a mix. For a stronger flavor, try shiitake.
Garlic: Sub 1 teaspoon granulated garlic.
Herbs: Use your favorites. Sage, rosemary, and thyme are classic stuffing herbs, but any will work!
Walnuts: Swap with pecans, hazelnuts, or almonds. Omit for nut-free.
Broth: Any low-sodium (140 mg or less) vegetable broth or stock works.
Eggs: Use a flax or chia “egg” for a vegan version.
Vegetarian Mushroom Stuffing Variations
● Stir in 1–2 cups shredded Gruyère, Parmesan, or sharp cheddar with the bread cubes before baking.
● Add 1 diced apple along with the mushrooms for a sweet-savory combo.
Looking for some vegetarian stuffing inspiration?
Try out our base recipe, take a look at our variations, and then have fun experimenting with your
favorite ingredients to YOUR Taste!
Equipment Recommendations for Cooking Stuffing
For recipe success, use the following tools:
● Cutting Board & Chef’s Knife – for uniform dicing
● Large Saute Pan – to sauté vegetables evenly
● Mixing Bowls – to combine ingredients
● 9×13-Inch Baking Dish – for the perfect bake
● Measuring Cups & Spoons – precision counts
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to
prepare anything and everything!
Health Benefits of Mushroom Walnut Stuffing
This recipe features sourdough bread, vegetables, herbs, mushrooms, extra virgin olive oil, and
walnuts.
Sourdough
Although sourdough bread is made from refined white flour, it actually may be a good substitute for whole grain bread. It has a lower glycemic load than white bread, meaning it takes your body longer to digest it than regular white bread, especially if eaten as part of a meal. Some of the world’s longest-lived populations consume sourdough regularly, so it must be working for them!
Vegetables and Herbs
Vegetables and herbs provide fiber, phytonutrients, vitamins, and minerals. We always advise people to eat a variety of colors because they all provide different benefits for your body.
Mushrooms
Mushrooms provide B vitamins, selenium, and antioxidants that support immune health.
Extra virgin olive oil
Extra virgin olive oil is a key component of the Mediterranean Diet. It contains heart-healthy
monounsaturated fatty acids and polyphenols. These nutrients may reduce inflammation, helping prevent cancer, heart disease, and Type 2 diabetes.
Walnuts
Walnuts are an excellent source of plant-based protein, omega-3 fatty acids, and polyphenols that may help reduce inflammation and support brain health.
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🌟
How to Serve Mushroom Stuffing
Serve this stuffing alongside roasted vegetables, turkey or chicken (if not strictly vegetarian), or as the star of a plant-forward meal. Pair with a crisp salad or hearty soup for a comforting dinner.
Storage Tips
Allow stuffing to cool, then store in an airtight container in the refrigerator for up to 5 days.
Reheat in the oven or microwave. Stuffing can also be frozen for up to 3 months.
Looking for additional healthy Thanksgiving recipes?
Check these out!
Instant Pot Cranberry Sauce with Cherries and Ginger
Garlic Parmesan Green Beans
Butternut Squash Quinoa Salad
Roasted Sweet Potato and Banana Casserole
Shredded Brussels Sprouts Salad
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Unlike many other recipe blogs, we encourage you to tweak our recipes to suit your taste. Try it out, leave us a review, and tell us what changes you made! We love hearing how you make it
your own.
FAQ Questions:
Can I make mushroom stuffing with walnuts ahead of time?
What mushrooms are best for mushroom stuffing?
Can I use a different type of bread for this stuffing?
Can I make mushroom walnut stuffing without walnuts?
How do I keep mushroom stuffing from getting soggy?
Mushroom Stuffing with Walnuts
Ingredients
- 1 lb sourdough bread, cut into ½” cubes
- 2-3 Tablespoons extra virgin olive oil
- 2-3 Tablespoons unsalted butter
- 1 large onion, diced ¼” (~2 cups)
- 3 celery, diced ¼” (~1 cup)
- 8 ounces - 1 pound finely mushrooms, chopped
- 4 cloves garlic, minced
- 1/4 cup chopped poultry herbs (rosemary, sage, thyme)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup toasted chopped walnuts
- 2 - 2 ½ cups low-sodium vegetable broth or stock
- 2 large eggs, whisked
Instructions
- Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast until dry and lightly golden, about 10-12 minutes.
- In a large skillet (12”), heat oil and butter over medium heat. Add onions, celery, and mushrooms. Cook, stirring occasionally, until softened and mushrooms brown, about 8–10 minutes. Stir in garlic, then herbs, salt, and pepper; cook 1 more minute
- Place toasted bread cubes in a large mixing bowl. Add sautéed vegetables and mushrooms and toasted walnuts. Gently toss to combine.
- Whisk together 2 cups of broth and eggs. Pour evenly over bread mixture and stir until well coated. Mixture should feel moist but not soggy. Add more broth if needed.
- Transfer stuffing to a greased 9x13-inch baking dish. Cover with foil and bake 30minutes. Remove foil and bake an additional 15–20 minutes until top is golden and slightly crisp. Enjoy
