Slow Cooker Foodie

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 hearty vegetarian stuffing is the perfect addition to your Thanksgiving dinner. Mushrooms add umami everywhere they go, and this stuffing is no exception. There are so many variations of this side dish so if mushrooms are not a favorite in your house, don’t worry there are always other options like Slow Cooker Cornbread Stuffing Or Dressing, Best Slow Cooker Thanksgiving Stuffing, or this Slow Cooker Sausage Stuffing.

How To Make Easy Slow Cooker Vegetarian Stuffing Recipe From Scratch?

  1. Melt butter– In a pan.
  2. Saute veggies– In fully melted butter, add mushrooms, celery, onions, carrots, garlic and saute.
  3. Transfer to crockpot– Add the bread cubes.
  4. Mix in seasoning– Sprinkle Italian seasoning, salt, pepper, and mix.
  5. Whisk eggs and broth– In a separate bowl.
  6. Pour mixture– Over the bread cubes and veggies, and mix.
  7. Cover and cook– On Low heat until everything is warmed/cooked through.
  8. Enjoy!– 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.

What To Serve With Mushroom Stuffing?

If you want to keep the meal vegetarian then serve it alongside soups like these:

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, and all the dirt should settle on the bottom of the bowl. Gently, remove the clean mushrooms from the water, and pat them dry.

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 soggy stuffing.

Variations For Veggie Stuffing Recipe

Mushroom stuffing casserole– This is a great way to use up leftover stuffing. Simply add the stuffing to a casserole dish and bake.

Best mushroom stuffing balls– Form the stuffing into balls and bake as a meatball alternative.

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 crimini, portobello, shitake, oyster, chanterelle, or porcini mushrooms, whichever you prefer most.

Add other veggies– Such as peppers, eggplant, corn, broccoli, brussel 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 don’t become soft.

Cornbread stuffing– Use cornbread in place of the bread to make the base of the stuffing.

Gluten-free stuffing– Use gluten-free bread, and gluten free broth.

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 slow cooker. 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– This prevents the stuffing from sticking and burning on the bottom of the crockpot.

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 stuffing from becoming too soggy. It is much easier to add more broth than to try and fix soggy stuffing.

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 in the fridge for up to 3 days.

Freeze– In a freezer safe container for up to 1 month. However, it tastes the best when served fresh.

Reheat– In the microwave.

More Slow Cooker Thanksgiving Side Dishes

Easy Vegetarian Stuffing in Black Slow Cooker- Overhead Shot

Slow Cooker Vegetarian Stuffing (Mushroom Stuffing)

Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
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.
Yield: 12 People

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. 
     

Nutrition

Calories: 70kcal, Carbohydrates: 3g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 300mg, Potassium: 107mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1238IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 70
Author: Abeer Rizvi
Spoonful of Best Mushroom Stuffing- Closeup Shot

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