If you're already dreaming of the perfect Thanksgiving table, wait until you meet this Wild Mushroom Stuffing! It's hands-down one of my favorite side dishes of the season. It's right up there with my Mascarpone Mashed Potatoes, Sautéed Brussels Sprouts, and Thyme Garlic Baked Camembert. Loaded with richly sautéed mushrooms, fresh herbs, and just the right cheesy-egg custard finish, this version of stuffing says "holiday" without feeling fussy. Whether you're serving Herb Roasted Turkey or making a vegetarian version with vegetable broth and vegetarian-friendly Parmesan, this recipe delivers all the cozy, comforting flavors you want, with a big dose of WOW.
Hands down my most favorite part of Thanksgiving is this Wild Mushroom Homemade Stuffing recipe. NO QUESTIONS ASKED.
Wild Mushroom Stuffing at a Glance
- 🕒 Total Time: ~1 hour 40 minutes (10 min prep + 1 hr 30 min cook)
- 👪 Servings: 8 people
- 🍝 Cuisine Type: American / Thanksgiving Classic
- 🧂 Flavor Profile: Earthy wild mushrooms, fresh herbs (oregano, sage, thyme), garlic, Parmesan, rich and savory yet bright from herbs
- 📖 Dietary Info: Contains dairy (Parmesan), eggs, and gluten (bread). For a vegetarian version, use vegetable broth and vegetarian-friendly Parmesan.
- 📦 Storage Notes: Refrigerate leftovers for 3–4 days or freeze cooked portions for 2–3 months for best quality. Reheat thoroughly to 165°F.
- ⭐ Why You’ll Love It: A stuffing that elevates the holiday dinner — full of flavor, loaded with mushrooms and herbs, and designed to be the standout side dish you’ll want again and again.
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Why I Love This Recipe
We're about to dive head first into a whole lotta homemade roasted turkey, turkey gravy, thanksgiving desserts, farmers market salads, mashed potatoes, sauteed brussels sprouts, and baked cheese (because baked cheese should be mandatory at all fall gatherings).
Jump to:
- Wild Mushroom Stuffing at a Glance
- Why I Love This Recipe
- Ingredients
- Wild Mushroom Stuffing Substitutions & Swaps
- How to Make Wild Mushroom Stuffing
- How to Store Wild Mushroom Stuffing
- How to Freeze Wild Mushroom Stuffing
- Tips & Tricks for the Best Wild Mushroom Stuffing
- FAQs
- Similar Recipes
- Wild Mushroom Stuffing
Before we get to the rest of those things, we're talking about this Wild Mushroom Stuffing Recipe! If you're a long-time reader of What's Gaby Cooking, you know that stuffing and I are best friends. FOREVER. It's my favorite part of Thanksgiving, and I love this easy stuffing recipe. Hands down the best stuffing recipe EVER created, and I'll never deviate from it. I drizzle a bit of my homemade gravy on top and go to town.
It's basically a traditional stuffing recipe, with all the mushrooms. Fresh, because of all the variety of herbs, and perfectly salty with the addition of Parmesan cheese. You really can't go wrong. AND... because I know not all of you are as obsessed with mushrooms as me, you can easily omit those when whipping this up and it will still be a mega star! AND if you have vegetarians in your family, they will love the addition of shrooms!
There are 3 parts to incredible stuffing:
1. Great bread. Find a really delicious loaf of bread - it can be plain or seasoned. I've done this recipe with a rosemary roasted garlic bread, and it was incredible. Also incredible with a good old baguette from an amazing French bakery!
2. Herbs. The herbs in this dish are what really make it shine. They bring such a depth of flavor that a lot of stuffings don't have.
3. Parm + Eggs. The Parmesan cheese and egg mixture gives this almost a custard-like finish that makes it creamy while still maintaining the bread!! It's perfect.
Let's talk stuffing recipe 101 so we're all prepped and ready for Thanksgiving Day!
Ingredients
Wild Mushroom Stuffing Substitutions & Swaps
🍄 Mushroom Swaps
- Cremini or baby bella mushrooms: Great alternatives if wild mushrooms aren't available.
- Shiitake or oyster mushrooms: Add another layer of earthy, savory flavor.
- Portobello mushrooms: A heartier option with a meatier texture.
🍞 Bread Options
- Sourdough: Adds a little tang and holds up beautifully to the broth and egg mixture.
- French baguette: Another great choice, especially when dried out before assembling.
- Country-style bread: A sturdy loaf is ideal for soaking up all those flavors without falling apart.
🧈 Flavor Boosters
- Sausage: Add cooked Italian or breakfast sausage for a heartier version.
- Pancetta or bacon: Cook before adding for extra smoky, savory flavor.
🧅 Veggie and Herb Variations
- Onions: Swap them for shallots if that's what you have on hand.
- Leeks: A mild, savory alternative that works beautifully with mushrooms.
- Fresh herbs: Sage, thyme, oregano, and parsley are fantastic here. You can also experiment with a little rosemary.
🥣 Broth and Butter Swaps
- Vegetable broth: Swap it for chicken broth and use vegetarian-friendly Parmesan for a vegetarian version.
- Mushroom broth: Adds even more earthy flavor. Pair it with vegetarian-friendly Parmesan if making a vegetarian version.
- Olive oil: Use it in place of butter if preferred. Keep in mind the stuffing still contains Parmesan cheese.
🧀 Optional Add-Ins
- Gruyère: Swap it for some of the Parmesan for a different cheesy finish.
- Truffle oil: Add a small drizzle before serving for extra mushroom flavor.
- Kale or spinach: Cook off excess moisture before incorporating into the stuffing.
How to Make Wild Mushroom Stuffing
Step 1: Preheat oven to 375°F. Spread the cubed bread on a large rimmed baking sheet and transfer into the oven. Bake until the bread is dry, about 15 minutes. Remove from the oven and let cool.
Step 2: Meanwhile, melt the butter in a heavy, large skillet over medium heat. Add mushrooms and shallots and sauté until golden, about 7 minutes.
Step 3: Add the celery, green onions, various herbs, garlic, salt, and pepper, and sauté for 3-4 minutes more.
Step 4: Place the bread cubes in a large bowl. Add the warm vegetable mixture; toss to combine. Whisk the eggs and ¾ cup broth in a medium bowl.
Step 5: Add egg mixture to stuffing and toss to coat. Mix in Parmesan. Add more broth (about ½ to ¾ cup) to stuffing if it still looks and feels dry.
Step 6: Transfer to a greased skillet or baking dish. Cover with buttered foil. Bake for 30 minutes. Remove foil; bake until golden, about 30 minutes.
How to Store Wild Mushroom Stuffing
You can store this stuffing in the fridge once it's cooled. Transfer leftovers to an airtight container or cover the baking dish tightly with foil and refrigerate for 3–4 days. When it's time to eat, pop it back in the oven or microwave until heated through to 165°F.
How to Freeze Wild Mushroom Stuffing
You sure can freeze this stuffing! Once it's baked, let it cool slightly and transfer it into smaller airtight, freezer-safe containers. Freeze for up to 2–3 months for best quality. When you're ready to eat, thaw overnight in the refrigerator and reheat in the oven or microwave until heated through to 165°F.
Tips & Tricks for the Best Wild Mushroom Stuffing
- Serve it up golden. Stuffing is the unsung hero of the table; it deserves that center-stage moment. Serve straight from the baking dish and watch it disappear.
- Start with great bread. Grab a hearty loaf; think sourdough, country French, or baguette. Skip the soft sandwich stuff. You want bread that can soak up flavor but still hold its shape.
- Dry it out! This is non-negotiable. Stale or toasted bread cubes are what keep stuffing from turning soggy. Toast them in the oven as directed in the recipe.
- Get that golden sear. When you sauté your mushrooms, let them turn golden and smell incredible. That color equals flavor.
- Layer the flavor early. Garlic, shallots, celery, green onions, and fresh herbs bring incredible depth. Sage, thyme, oregano, and parsley make this dish sing.
- Balance is everything. The trick to perfect stuffing is hitting that sweet spot between too dry and too soggy. Add the broth as directed, using a little more if the stuffing still feels dry.
- Eggs + Parmesan = magic. They give the stuffing that custardy center and golden, crisp top. Basically, it's like the best savory bread pudding ever.
- Mix up your mushrooms. A blend of cremini, shiitake, and oyster gives great depth. But if you've only got one kind, that's totally fine, and it'll still taste amazing.
- Prep ahead, stress less. You can prepare the bread and sauté the mushroom and herb mixture the day before. Refrigerate the vegetable mixture, then assemble and bake the stuffing when you're ready.
FAQs
It's only the best part of Thanksgiving + Christmas! No, but really, stuffing is a combination of dried-out cubed bread that can be mixed with any number of add-ins. I like keeping things bright and fresh and decadent with the recipe below.
I love a really great French loaf, a baguette, sourdough, or any other type of hearty bread. The only breads I would stay away from would be brioche or anything generally soft.
I prefer stuffing with eggs for many reasons. First, it acts as a binder. Two, it doesn't fall apart when you serve it. Three, it feels a little bit more filling and custardy!
You sure can! I do all the time. I'll prep the bread and the butter/herb mixture a day or so ahead of time so all I have to do on the day of the feast is mix everything together and bake. Easy.
Thanksgiving is just around the corner, and that means one thing — stuffing! If you're looking for something a little different this year, this Wild Mushroom Stuffing is where it's at. Fresh herbs, plenty of mushrooms, and Parmesan make it one of my all-time favorite Thanksgiving side dishes.
Thinking of adding this to your Thanksgiving menu? Check out my full What's Gaby Cooking Thanksgiving menu and master prep schedule to keep everything organized and on track.
Need even more inspiration? Browse my 80+ Thanksgiving Recipes for all the holiday favorites!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Wild Mushroom Stuffing
Ingredients
- 1 loaf country-style French bread with crust cut into 1-inch cubes (about 14-15 ounces or 8-9 cups of cubed bread)
- 10 tablespoons butter
- 1 pound wild mushrooms
- 2 shallots finely sliced
- 2 ribs celery
- 2 bunches green onions thinly sliced
- ¾ cup chopped fresh Italian parsley
- 2 tablespoon chopped fresh oregano
- 2 tablespoon chopped fresh sage
- 2 tablespoon chopped fresh thyme
- 3 large garlic clove minced
- 2 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 large eggs
- 2 cups chicken broth, divided
- 4 ounces freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Spread the cubed bread on a large rimmed baking sheet and transfer it into the oven. Bake until the bread is dry, about 15 minutes. Remove from the oven and let cool.
- Meanwhile, melt the butter in a heavy, large skillet over medium heat. Add mushrooms and shallots and sauté until golden, about 7 minutes. Add the celery, green onions, various herbs, garlic, salt, and pepper, and sauté for 3-4 minutes more.
- Generously grease a large baking dish.
- Place the bread cubes in a large bowl. Add the warm vegetable mixture; toss to combine.
- Whisk the eggs and ¾ cup broth in a medium bowl. Add the egg mixture to the stuffing and toss to coat. Mix in Parmesan.
- Add more broth (about ½ to ¾ cup) to the stuffing if it still looks and feels dry. Transfer to a skillet or baking dish. Cover with buttered foil. Bake for 30 minutes. Remove foil; bake until golden, about 30 minutes.
Notes
- Serve it up golden. Stuffing is the unsung hero of the table; it deserves that center-stage moment. Serve straight from the baking dish and watch it disappear.
- Start with great bread. Grab a hearty loaf; think sourdough, country French, or baguette. Skip the soft sandwich stuff. You want bread that can soak up flavor but still hold its shape.
- Dry it out! This is non-negotiable. Stale or toasted bread cubes are what keep stuffing from turning soggy. Toast them in the oven as directed in the recipe.
- Get that golden sear. When you sauté your mushrooms, let them turn golden and smell incredible. That color equals flavor.
- Layer the flavor early. Garlic, shallots, celery, green onions, and fresh herbs bring incredible depth. Sage, thyme, oregano, and parsley make this dish sing.
- Balance is everything. The trick to perfect stuffing is hitting that sweet spot between too dry and too soggy. Add the broth as directed, using a little more if the stuffing still feels dry.
- Eggs + Parmesan = magic. They give the stuffing that custardy center and golden, crisp top. Basically, it's like the best savory bread pudding ever.
- Mix up your mushrooms. A blend of cremini, shiitake, and oyster gives great depth. But if you've only got one kind, that's totally fine, and it'll still taste amazing.
- Prep ahead, stress less. You can prepare the bread and sauté the mushroom and herb mixture the day before. Refrigerate the vegetable mixture, then assemble and bake the stuffing when you're ready.
First time every making homemade stuffing. So much more flavor than the box and even Grandma’s (please don’t tell her). Was excited to make this for my husband because he loves stuffing and mushrooms. It was a big hit! Followed the recipe exactly. Would definitely make again! Thank you Gaby!
Could you make this using a sourdough stuffing mix? I got a bag from Costco but I like this idea more!
sure
How many cups of dry bread cubes would I use? I have a mix I've kept over time. Thank you
8-9 cups!
Gaby,
Quick question, the suggested ounces of bread on the 1x,2x, and 3x are all the same. What is the true recommended ounce of bread for 2x the recipe?
Thank you.
1 loaf is roughly 8 cups of bread! So if you're going to do 2x I would do 16 cups of bread cubes
Hi! If I cut up the bread into cubes ahead of time and dry them out, do I still need to do Step 1 and dry them via the oven? Thanks!
skip step 1!
Hands down my FAVE stuffing recipe! I was always a mashed potato type of gal, but this one has me converted. I've made it for Xmas and Thanksgiving every year since Gaby published it and I double it each time so I have a better chance of getting leftovers. Living in the pacific northwest means I get lots of local tasty mushrooms so I like to use a mix of many different types.
Would it work to bake the stuffing at 350 for a bit longer? Most of my other Thanksgiving recipes require the oven at 350, so wondering if this would work at the lower temp as well.
SURE THING! Works totally fine!
Hi
I want to try making this stuffing now (Nov 12), freezing it and reheating it on Thanksgiving Day. Do you think I can cook the whole thing fully now, freeze, thaw and reheat and still get a custardy beautiful texture inside and crisp top or will it be watery or soggy? Any tips to make it taste as though it was just made that day?
Thank you
Cheryl
Best ever!
Wondering if you can bake the first 30 min then cool and refrigerate then cook the last 30 min prior to serving?
yup!
My partner doesn't like cheese (wild, I know) — will this recipe be compromised without the parmesan? Should I add something else instead for the flavor, i.e. a tablespoon of garlic bouillon? Or just some more salt? I know parm is on the salty side. LMK what you'd recommend, THANK YOU! I'm making this for a friendsgiving on Saturday!
totally still amazing if you omit the parm!
This will be the 3rd year in a row making this. It’s expensive and time consuming but AMAZING! you need to double the recipe it’s that good. Even better on day 2
AMAZING stuffing!! I’ve never been a fan of stuffing and normally I avoid it, but this year I decided I wanted to make stuffing for my guests and it turned out to be my favorite dish and one that I will continue to make every single year.. oh and did I mention my cooking skills are not the greatest?? But this recipe was so easy to understand and make that it made me look like quite the pro. Never really rate anything online but this one I had to.. thank you for sharing!
I make this every Christmas and even throughout the year and its a huge hit with everyone!!! The most amazing stuffing...I can literally eat a bowl of it with gravy on!! Thankyou!:)
I made this for Thanksgiving this year - it was AMAZING. Will definitely be my go-to stuffing going forward. Thank you!!
Made this for Thanksgiving last week. The taste was fantastic, loved the mushrooms. Unfortunately, I had the turkey on the bottom rack and put this in with it on the bottom rack, so the bottom of the stuffing got a little overdone. I used half white and half crimini mushrooms. I think it's hard to go wrong with whatever mushrooms you can find or want to use. Next time I will know better than to place it on the bottom rack, and yes, there will be a next time for this. Love it.