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    Hummusapien » Recipes » Side Dishes » Spinach and Mushroom Herb Stuffing

    ★★★★★ from 6 reviews

    Spinach and Mushroom Herb Stuffing

    Published Nov 16, 2017 · Modified Nov 9, 2022 · by Alexis Joseph · 40 Comments

    Jump to Recipe

    Vegetarian Spinach and Mushroom Herb Stuffing full of color, texture, and savory flavors that will have everyone coming back for seconds, meat-eaters and vegetarians alike! Make ahead instructions included.

    white pan of stuffing

    It ain't always easy being an herbivore on Thanksgiving, lemme tell ya.

    Did you know Thanksgiving is my favorite holiday? It's centered around food, family, and gratitude. Um, hello! What else even matters?

    I could easily chow down on stuffing and sweet potatoes and green bean casserole on a weekly basis. Really besides the turkey, everything on the table is pretty vegetarian-friendly (have you tried my cauliflower stuffing?) so long as it's not doused in meat drippings---ahem, stuffing.

    I speak for the trees!! I'm here to say that you can make hot darn diggity delish vegetarian-friendly stuffing, mmmk?

    Can I tell you something funny? Never had I ever made stuffing till this year. AND STUFFING IS MY FAVORITE. So much so that I have to YELL ABOUT IT.

    This delicious vegetarian Spinach and Mushroom Herb Stuffing is full of color, texture, and savory flavors that will have the entire family coming back for seconds, meat-eaters and vegetarians alike! It

    Jeff doesn't like stuffing. Can you even? First he's never had sweet potato casserole and then he tells me he doesn't like stuffing. "What do you mean you don't like stuffing? I don't know if this is gonna work out..."

    Who doesn't like the herby moist yet still crispy doughy bready buttery carby dreamboat that is stuffing?! I don't understand you people. I'll gladly eat whatever you don't want.

    This Spinach and Mushroom Herb Stuffing is moist in the middle, crisp on top, chock full of yummy veggies, and brightened up with the perfect amount of fresh herbies. My best advice for this stuffing recipe is to a) buy a poultry herb blend that comes with rosemary, thyme, and sage all in one container and b) buy pre-toasted stuffing cubes.

    Now I'm not talking about stuffing mix, i.e. the bagged kind with all the seasonings and funky things already added in. For those ones, you basically just add oil or butter and cook it. We're talking about literally baked bread and baked bread only. One less thing that you have to worry about when you're making eight zillion pies and casseroles come next Thursday!

    This delicious vegetarian Spinach and Mushroom Herb Stuffing is full of color, texture, and savory flavors that will have the entire family coming back for seconds, meat-eaters and vegetarians alike! It

    I got these hearth baked stuffing cubes at Whole Foods and they were perfect. I've also seen them at Kroger. If you can't get your hands on these handy bread cubes, don't fret. Get a loaf of bread (sourdough, French, and challah are my favorites), slice her into cubes, and bake per my recipe instructions below.

    You can buy a loaf a couple days ahead of time and let it get stale. If it's already stale and hard, no need to toast. Use your best judgement, friends! If you use fresh bread, this Spinach and Mushroom Herb Stuffing will be hella mushy. We're not making pie, here.

    You'll notice this stuffing recipe is vegetarian but not vegan. Let's talk a bit about dietary preferences for a hot second. If you're gluten-free, this would totally work with your favorite gluten-free bread. If you're vegan, you could leave out the eggs.

    I haven't tried this recipe without eggs (they help bind it together), but I don't think it would make a huge difference. If anyone tries it, let me know in the comments! If you're not an herbivore, feel free to try turkey or chicken stock. Add your favorite sausage. GO WILD, GUYS!

    This delicious vegetarian Spinach and Mushroom Herb Stuffing is full of color, texture, and savory flavors that will have the entire family coming back for seconds, meat-eaters and vegetarians alike! It

    After I made this with one package of mushrooms, I kind of sort of totally wished I would've used two packages. They get so nice and browned and caramelized and glorious and I definitely could've gotten down with twice the amount. Veggie-wise, this Spinach and Mushroom Herb Stuffing is quite forgiving.

    Don't like spinach? Leave it out. Don't like onions? Okay sorry, don't leave those out.

    Next time I think I'd add another couple stalks of celery, a couple carrots, double the mushrooms, and dare I say a splash of wine? A handful of peh-kahns? A sprinkle of dried cranberries? Drool. Drool is happening.

    Oh and I recently learned that if it's not getting stuffed into the bird, it's actually called dressing. Not stuffing. So technical we are!

    I hope your Thanksgiving is full of family and warmth and love and good food. I am so grateful for you for reading my rants. LOVE YOU LONG TIME!

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    Spinach and Mushroom Herb Stuffing Recipe

    ★★★★★ 5 from 6 reviews
    • Author: Alexis Joseph
    • Prep Time: 20 mins
    • Cook Time: 50 mins
    • Total Time: 1 hour 10 mins
    • Yield: 10 1x
    • Category: Side Dishes
    • Method: Oven
    • Cuisine: American
    Print Recipe
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    Description

    Vegetarian Spinach and Mushroom Herb Stuffing full of color, texture, and savory flavors that will have everyone coming back for seconds, meat-eaters and vegetarians alike! Make ahead instructions included.


    Ingredients

    Units Scale
    • 2 large onions, diced
    • 4 stalks celery, chopped
    • 8oz sliced mushrooms (I used Baby Bella)
    • ¼ cup extra virgin olive oil + 2 tbsp, divided (or melted butter)
    • 2 tbsp fresh chopped sage
    • 2 tbsp fresh chopped rosemary
    • 2 tbsp fresh chopped thyme
    • ⅓ cup chopped parsley
    • 1-5oz bag baby spinach
    • 8 cups toasted bread cubes
    • 1 ½ to 2 cups vegetable broth
    • 2 large eggs
    • 1 tsp fine sea salt
    • Lots of freshly ground black pepper

    Instructions

    1. Grease a 13x9x2-inch or 3 qt baking dish. Place 2 tbsp oil in a large skillet over medium heat. Add mushrooms and a pinch of salt and pepper. Sauté until mushrooms are nice and browned, about 8 minutes. Transfer to a small bowl.
    2. Place ¼ cup oil in same skillet. Add onions and celery plus a pinch of salt. Sauté until tender, about 12 minutes.
    3. Meanwhile, preheat oven to 350°F. If your bread needs toasting, place cubes on lined baking sheet and bake until bread is crusty, about 10-15 minutes. Transfer to large bowl to cool.
    4. Once onions are tender, add herbs and sauté for another minute. Add spinach and cook for a few minutes more, or until wilted.
    5. In a small bowl or liquid measuring cup, whisk broth (start with 1 ½ cups), eggs, salt, and pepper. Add egg mixture and vegetable mixture to bowl with bread, tossing to combine. My bread was pretty crunchy, so I added another ½ cup of broth for 2 cups total. Use less for softer bread. It should be nice and moist but not at all soupy. Spoon mixture into baking dish.
    6. Cover with foil and bake for 40 minutes. Remove foil and bake for another 15 minutes. Garnish with fresh parsley.

    Notes

    STORAGE: Store leftovers in the refrigerator for up to 4 days.

    TO MAKE AHEAD: You can prepare this the day before and store unbaked in the fridge, tightly covered. If you want it more advance than that, I would recommend baking and freezing it.

    TO FREEZE: Prepare the stuffing, bake it, then freeze the cooled, covered stuffing. Thaw in the refrigerator overnight and bake before serving per the recipe.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Rebecca says

      December 05, 2020 at 8:36 pm

      Made this for Thanksgiving this year. Loved it! super yummy. I used a loaf of sourdough, cut in to cubes and dried in the over per the recipe. Worked out great! Made delicious leftovers too! 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        December 06, 2020 at 12:34 pm

        Mmmm so good with sourdough. I did the same. Thanks, Rebecca!

        Reply
    2. Jenny says

      November 29, 2020 at 8:50 pm

      This stuffing was absolutely delicious! Very flavorful with the fresh herbs and the mushrooms definitely added some depth. I will be saving this and making it again for sure!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 30, 2020 at 12:29 am

        I'm so glad, thanks Jenny!!

        Reply
    3. Rob says

      November 01, 2018 at 7:58 am

      looks loverly must try this recipe

      ★★★★★

      Reply
    4. Rob says

      November 01, 2018 at 7:58 am

      looks loverly must try this recipe

      ★★★★★

      Reply
    5. Sheila says

      December 10, 2017 at 11:30 am

      This is interesting and I am excited to prepare this for Christmas since I have some vegetarian guests celebrating with us. Thank you for sharing this recipe. Wish me luck.

      Reply
    6. Sheila says

      December 10, 2017 at 11:30 am

      This is interesting and I am excited to prepare this for Christmas since I have some vegetarian guests celebrating with us. Thank you for sharing this recipe. Wish me luck.

      Reply
    7. Lora Carr says

      November 19, 2017 at 3:12 pm

      I am making this for Thanksgiving but modifying it to be vegan by using aquafaba - the liquid in packaged chick peas. It is a great egg substitute and should do the trick.

      ★★★★★

      Reply
      • Alexis says

        December 01, 2017 at 3:42 pm

        Ooh that's so awesome! How did it turn out??

        Reply
    8. Lora Carr says

      November 19, 2017 at 3:12 pm

      I am making this for Thanksgiving but modifying it to be vegan by using aquafaba - the liquid in packaged chick peas. It is a great egg substitute and should do the trick.

      ★★★★★

      Reply
      • Alexis says

        December 01, 2017 at 3:42 pm

        Ooh that's so awesome! How did it turn out??

        Reply
    9. Natalie says

      November 17, 2017 at 4:18 pm

      You somehow managed to make Thanksgiving's ugliest dish look absolutely delectable.... NEED!

      Reply
      • Alexis says

        November 18, 2017 at 6:19 pm

        Hehehe it's what I do best! Hope you make it and gobble it all up.

        Reply
    10. Natalie says

      November 17, 2017 at 4:18 pm

      You somehow managed to make Thanksgiving's ugliest dish look absolutely delectable.... NEED!

      Reply
      • Alexis says

        November 18, 2017 at 6:19 pm

        Hehehe it's what I do best! Hope you make it and gobble it all up.

        Reply
    11. Rebecca Lwin says

      November 17, 2017 at 3:38 am

      One of my most favorite-ist post ever ever EVER!!! Thank you for this... love you long time too. xoxo

      Reply
      • Alexis says

        November 18, 2017 at 6:20 pm

        Yayyyy!! You need each other in your life. Enjoy girly!

        Reply
    12. Rebecca Lwin says

      November 17, 2017 at 3:38 am

      One of my most favorite-ist post ever ever EVER!!! Thank you for this... love you long time too. xoxo

      Reply
      • Alexis says

        November 18, 2017 at 6:20 pm

        Yayyyy!! You need each other in your life. Enjoy girly!

        Reply
    13. Maryea | Happy Healthy Mama says

      November 16, 2017 at 4:54 pm

      I'm on Team Stuffing. I like vegetarian versions so much better than when there's sausage in there. Pretty sure I'd love this one!!

      Reply
      • Alexis says

        November 18, 2017 at 6:19 pm

        Team Stuffing hell ya!! So glad you're on my side 😉

        Reply
    14. Maryea | Happy Healthy Mama says

      November 16, 2017 at 4:54 pm

      I'm on Team Stuffing. I like vegetarian versions so much better than when there's sausage in there. Pretty sure I'd love this one!!

      Reply
      • Alexis says

        November 18, 2017 at 6:19 pm

        Team Stuffing hell ya!! So glad you're on my side 😉

        Reply
    15. Tori//Gringalicious.com says

      November 16, 2017 at 3:27 pm

      Wow, I've been planning our menu for the Holidays and this should definitely make an appearance on it I think! Thanks for sharing the inspiration!

      Reply
      • Alexis says

        November 18, 2017 at 6:20 pm

        Awesome! You won't regret it, girl.

        Reply
    16. Tori//Gringalicious.com says

      November 16, 2017 at 3:27 pm

      Wow, I've been planning our menu for the Holidays and this should definitely make an appearance on it I think! Thanks for sharing the inspiration!

      Reply
      • Alexis says

        November 18, 2017 at 6:20 pm

        Awesome! You won't regret it, girl.

        Reply
    17. Stacy says

      November 16, 2017 at 11:17 am

      Looks delicious! I bet a flax egg would work perfectly in place of the eggs. Can you please tell me, is this stuffing a wet/moist type stuffing, or is it less soggy and has some crunch to it? I'm looking for a stuffing that is not wet/soggy. Thank you so much!!!

      Reply
      • Alexis says

        November 16, 2017 at 1:15 pm

        I think you could just leave out the egg all together for the vegan version 🙂 the stuffing is moist in the middle and crisp on top!

        Reply
    18. Stacy says

      November 16, 2017 at 11:17 am

      Looks delicious! I bet a flax egg would work perfectly in place of the eggs. Can you please tell me, is this stuffing a wet/moist type stuffing, or is it less soggy and has some crunch to it? I'm looking for a stuffing that is not wet/soggy. Thank you so much!!!

      Reply
      • Alexis says

        November 16, 2017 at 1:15 pm

        I think you could just leave out the egg all together for the vegan version 🙂 the stuffing is moist in the middle and crisp on top!

        Reply
    19. Julia Mueller says

      November 16, 2017 at 10:01 am

      Yaaaaam! I have to say, I was always on Team Jeff when it came to stuffing, but that's because my family always made the boxed stuffing that tastes so fake. BUT THIS! I think I'd have zero qualms about faceplanting right into it. xo

      Reply
      • Alexis says

        November 16, 2017 at 1:16 pm

        Hahaha sooo much yummier than the boxed kind!! Hope your turkey day is fantabulous, Julia 🙂

        Reply
    20. Julia Mueller says

      November 16, 2017 at 10:01 am

      Yaaaaam! I have to say, I was always on Team Jeff when it came to stuffing, but that's because my family always made the boxed stuffing that tastes so fake. BUT THIS! I think I'd have zero qualms about faceplanting right into it. xo

      Reply
      • Alexis says

        November 16, 2017 at 1:16 pm

        Hahaha sooo much yummier than the boxed kind!! Hope your turkey day is fantabulous, Julia 🙂

        Reply
    21. Charmaine Ng | Architecture & Lifestyle Blog says

      November 16, 2017 at 5:35 am

      I've never even tried stuffing, because we don't celebrate Thanksgiving where I live. Curious to try your recipe, it sounds delicious!

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply
      • Alexis says

        November 16, 2017 at 1:26 pm

        Give it a whirl for a random fun dinner addition!!

        Reply
    22. Charmaine Ng | Architecture & Lifestyle Blog says

      November 16, 2017 at 5:35 am

      I've never even tried stuffing, because we don't celebrate Thanksgiving where I live. Curious to try your recipe, it sounds delicious!

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply
      • Alexis says

        November 16, 2017 at 1:26 pm

        Give it a whirl for a random fun dinner addition!!

        Reply

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