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.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Slow Cooker Foodie
Ingredients
- ⅓ cup Butter Unsalted
- 2 cups White button mushrooms Cleaned, Sliced
- ½ cup Celery Diced
- ½ cup Onions Finely chopped
- ½ 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 teaspoon 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: 70kcalCarbohydrates: 3gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 300mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 1238IUVitamin C: 1mgCalcium: 18mgIron: 1mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Tried this recipe?Leave a comment below or rate and tag @slowcookerfoodie on social