A fantastic stuffing recipe using three types of mushrooms and plenty of Parmigiano-Reggiano for a delicious fall or holiday side dish.
About The Wild Mushroom & Parmesan Thanksgiving Stuffing Recipe
Why do people like this thanksgiving stuffing? The earthiness of the mushrooms combined with the unique flavor profile of Parmigiano-Reggiano cheese makes it unforgettable. And you could have some leftover cheese from this recipe that you should try on a homemade pizza or salad as a topping–you won’t regret it!
And yes, if you cannot find Parmigiano-Reggiano, ordinary parmesan will do. This wild mushroom and parmesan cheese Turkey Day stuffing goes so well with juicy roasted turkey that you’ll be surprised you haven’t had this Thanksgiving recipe sooner.
This recipe calls for using ghee instead of “regular” or unclarified butter. Ghee lets you cook at higher temperatures than ordinary butter so if you prefer not to use ghee, remember to lower the heat so your butter does not burn.
Some recipes you can skimp a bit on ingredients; a pizza made with half the usual cheese will likely still be edible and fun if the other toppings are good. But for this recipe do NOT skimp on the shrooms or the cheese, and the higher-quality of both ingredients the better you will like it.
This is one to splurge a bit on, and in the spirit of Thanksgiving, that indulgence will pay off at the table the same as all the other ones we save for once or twice a year.
This stuffing recipe gets high marks when paired with other Thanksgiving fare like sweet potatoes, and you will be pleased at how unique your turkey day feast will be thanks to this fun spin on a traditional approach.
Stuffing Substitutes & Variations
- Bread Substitutes: Brioche, challah, sourdough, no-knead. Make sure bread is dry.
- Meat lovers can add sausage or bacon.
Disclaimer: Do not harvest wild mushrooms unless you are with someone who can safely recognize the difference between safe and poisonous mushrooms.
This recipe calls for using shiitake, porcini and button (aka white) mushrooms which are available in most grocery stores. You can also make this recipe using Chicken of the Woods, oyster, maitake (aka hen of the woods), and other wild mushroom varieties. Tougher to find varieties can be found at Whole Foods, farmers markets and many online storefronts that sell certified wild mushrooms.
Try using these mushroom variety substitutes instead, if any of the three are unavailable:
Shitake Mushroom Substitutes: Equal amounts Portobello or Cremini (aka baby bellas) mushrooms.
Porcini Mushroom Substitutes: Equal amounts shiitake mushrooms or mixed mushrooms.
Button Mushroom Substitutes: Equal amounts portobello, Cremini, or oyster mushrooms.
I don’t recommend canned or dried mushrooms but sometimes you have to work with what is available. Use about 3 ounces of dried mushrooms or 5 ounces canned mushrooms for a pound of fresh mushrooms.
This recipe calls for mushrooms with the stems removed. Below you will find our instructions include “discard stems”. And for the purpose of this specific recipe that is fine, but some people do prefer to save the stems and use them for stock.
If you’re not that far into your cooking journey and don’t feel like making vegetable stock, just throw out the stems but if you do have an interest, mushroom stems can be an important ingredient in any stock. It’s really down to your own personal preference.
Try the bread stuffing “dressing” next!
- 1 1/2 cups hot water
- 1/2 ounce dried porcini mushrooms
- 1 cup ghee, can use butter but cook over a lower heat so butter doesn't burn
- 1 pound fresh shiitake mushrooms, sliced (discard stems)
- 1 pound button mushrooms (about 22-34), sliced
- 2 leeks, white and pale green parts only, chopped
- 6 garlic cloves, minced
- 2 cups dry white wine
- 2 teaspoons fresh thyme, chopped
- 1 large baguettes, cut into small, bite-sized pieces (about 12 ounces)
- 1 large egg, beaten
- 1/2 cup finely grated parmesan, divided (Parmigiano Reggiano recommended)
- kosher salt & freshly ground black pepper
- Preheat oven to 350F.
- Place dried porcini in small bowl. Pour hot water over mushrooms and let stand until mushrooms soften, about 30 minutes.
- Pour mixture through a fine mesh strainer (leaving any sediment behind), reserving liquid.
- Chop mushrooms and set aside.
- Melt ghee in a large skillet over high heat.
- Add shiitake and button mushrooms; stir to coat all the mushrooms Stir occasionally, allowing the mushrooms to brown well (about 10 minutes).
- Reduce heat to medium, add leeks and garlic then cook another 5 minutes.
- Add wine, thyme, and porcini mushrooms, increase heat to medium-high. Cook until almost all wine evaporates, stirring occasionally, about 5 minutes.
- Transfer mixture to very large bowl. Add enough reserved mushroom soaking liquid to stuffing to moisten (3/4 cup to 1 1/4 cups).
- Add bread to mushroom mixture and stir gently.
- Season with salt and pepper; mix in egg. Grate 1/4 cup parmesan into mixture and gently mix in.
- Generously butter an 11x7 baking dish. Transfer stuffing to prepared dish. Grate remaining parmesan over the top.
- Cover and bake for 20 minutes, then remove cover and bake uncovered until heated through, about 20 minute more.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 32gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 102mgSodium: 440mgCarbohydrates: 34gFiber: 4gSugar: 6gProtein: 10g
This data was provided and calculated by Nutritionix.