Slow Cooker Vegetarian Stuffing (Mushroom Stuffing)
Easy slow cooker vegetarian stuffing recipe (mushroom stuffing), homemade with simple ingredients. A classic Thanksgiving side dish filled with sauteed veggies, button mushrooms and lots of herbs.
This side dish is the perfect addition to your Thanksgiving menu and mushrooms add a lovely umami flavor. If mushrooms are not a favorite in your house, don’t worry there are always other options like this Slow Cooker Cornbread Stuffing Or Dressing, or this Best Slow Cooker Thanksgiving Stuffing, or this Slow Cooker Sausage Stuffing.
How To Make Easy Slow Cooker Vegetarian Stuffing Recipe From Scratch?
- Saute veggies– This includes mushrooms, celery, onions, carrots, garlic.
- Transfer mixture- To crockpot.
- Mix in other ingredients– This includes seasonings, eggs, broth.
- Cover- And cook.
What To Serve With Mushroom Stuffing?
Serve it alongside Slow Cooker Turkey Breast, but it also pairs well with other protein options, such as chicken, ham like this Slow Cooker Ham (With Pineapple), sausage, or even beef like this Slow Cooker Roast Beef.
How To Clean Mushrooms?
Fill a bowl with water and toss the mushrooms in it for about a minute. Then let the bowl of mushrooms rest for a few minutes, and all the dirt should settle on the bottom of the bowl. Gently, remove them from the water, and wipe them dry with paper towels.
How To Fix Soggy Thanksgiving Stuffing?
Simply add additional bread cubes to soak up the excess liquid. However, avoiding this mishap in the first place, would be best. Do so by adding less broth to begin with, and only add a small amount at a time if more is needed. Please note that you may need to add some more spices then too.
How To Fix Dry Dressing/Stuffing?
Add in more broth, a little at a time. Remember, it does take some time for the liquid to be absorbed into the dried bread cubes. DON’T RUSH! Wait for a few minutes before adding more broth, or else you may end up with the opposite problem of a soggy mess.
Variations For Veggie Stuffing Recipe
Mushroom stuffing casserole– This is a great way to use up leftovers. Simply spread the stuffing to a casserole dish, topped off with cheeses, cranberry sauce, leftover ham or turkey. Bake and enjoy with Slow Cooker Turkey Gravy From Drippings.
Best mushroom stuffing balls– Form the stuffing into balls and bake as a meatball alternative. You may need to add a little more broth to moisten the mixture.
Add red pepper flakes- For additional flavor and a little spice.
Add other herbs– Such as sage, rosemary, thyme, parsley, fennel, or a small dash of nutmeg.
Try other kinds of mushrooms– Such as cremini, portobello, shiitake, oyster, chanterelle, or porcini mushrooms, whichever you prefer most.
Add other veggies– Such as peppers, eggplant, corn, broccoli, brussels sprouts, kale, or even diced sweet potatoes.
Add nuts– Such as almonds, walnuts, or pecans. This adds a nice crunchy texture, and so much flavor. Add them at the end so they remain crunchy.
Cornbread version– Use cornbread in place of the bread.
Gluten-free version– Use gluten-free bread.
Tips And Techniques
Use low-sodium broth and butter– Because this prevents the dish from becoming too salty.
Use a multifunctional slow cooker– This allows you to saute the vegetables in the crokpot. This way, you won’t have to make another pot or pan dirty.
What size crockpot to use? I recommend using a 6 quart or larger crockpot for best results.
Grease the slow cooker first– Because this prevents sticking and burning.
Adjust the amount of seasoning– Add more or less, based on your personal preference.
Start with adding 3 cups of broth– You may not even need to use the whole quantity. This helps prevent the side from becoming too soggy. It is much easier to add more broth than to try and fix soggy mixture.
In the end, check to see if the bread is moist to your liking– Mix in more broth, if necessary. Cover and cook for another 30 minutes on Low heat. You may have to do this if you prefer a “wet stuffing.”
Storage
Refrigerate– In a sealed container for up to 3 days.
Freeze– In a sealed container for up to 1 month.
Reheat– In the microwave.
More Slow Cooker Thanksgiving Side Dishes
- Slow Cooker Creamy Brussels Sprouts
- Slow Cooker Sweet Potato Souffle
- Slow Cooker Scalloped Potatoes
- Slow Cooker Candied Carrots
- Slow Cooker Sweet Potato Casserole
- Slow Cooker Cranberry Sauce
- Slow Cooker Green Bean Casserole
- Slow Cooker Mashed Potatoes
- Slow Cooker Mashed Sweet Potatoes
- Slow Cooker Cheesy Hashbrown Casserole
- Slow Cooker Yellow Squash Casserole
Slow Cooker Vegetarian Stuffing (Mushroom Stuffing)
Ingredients
- 1/3 cup Butter, Unsalted
- 2 cups White button mushrooms, Cleaned, Sliced
- 1/2 cup Celery, Diced
- 1/2 cup Onions, Finely chopped
- 1/2 cup Carrots, Peeled, Finely chopped
- 2 cloves Garlic, Finely minced
- 2 packets Dried seasoned bread cubes, 12 oz. each, Make sure to read the label to ensure it's truly vegetarian and there is no hidden animal-based ingredients
- 2 tsp Italian seasoning, Can use less if your find the flavor too strong since you will be using seasoned bread cubes too
- Salt, To taste
- Pepper, To taste
- 2 Eggs, Large
- 3-4 cups Vegetable broth, Low sodium
Instructions
- Add butter in a nonstick pot or pan over medium-high heat.
- When it's fully melted, add mushrooms, celery, onions, carrots, garlic and saute for a few minutes until veggies are partially softened and excess water released from mushrooms is evaporated.
- Note: Use a multifunctional slow cooker that allows you to saute the veggies the in the slow cooker. This way, you won’t have to make another pot or pan dirty.
- Transfer this mixture to a large greased crockpot (6 quart or larger).
- Add the dried seasoned bread cubes.
- Sprinkle Italian seasoning, salt, pepper.
- Mix until combined.
- In a separate bowl, whisk together eggs and broth. I recommend starting with only 3 cups broth. You may not even need to use the whole quantity.
- Pour this mixture over the bread cubes and veggies.
- Mix until combined. The bread cubes should feel slightly moist. They should not be soaking wet.
- Cover and cook on Low heat for about 3 hours or until bread cubes are soft and everything is warmed through/ cooked through.
- Check to see if the bread is moist to your liking and mix in more broth, if necessary. Cover and cook for another 30 minutes on Low heat. You may have to do this if you prefer a "wet stuffing." Enjoy!
Notes
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
