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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Mushroom and Leek Stuffing

This is a flavorful vegetarian version of the classic sausage-studded bread-based stuffing. If you like a moister stuffing, use the larger amount of broth.

Sunset NOVEMBER 2010

  • Yield: Serves 10 to 12 (serving size: 3/4 cup)
  • Total:1 Hour, 15 Minutes


  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms, quartered
  • 2 leeks, halved lengthwise and sliced (light green and white parts only)
  • 2 garlic cloves, minced
  • 1 cup chopped celery
  • 1 pound day-old sourdough bread cubes
  • 1 1/2 to 2 cups reduced-sodium mushroom broth
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped flat-leaf parsley


1. Preheat oven to 350°. Heat oil in a large frying pan over high heat. Cook mushrooms, leeks, garlic, and celery until softened and starting to brown, about 5 minutes. Put mixture into a large bowl; add bread.

2. Mix broth, eggs, salt, pepper, and parsley in a small bowl and pour over bread. Toss until bread is soaked, then turn into a greased 9- by 13-in. baking dish.

3. Bake stuffing until it feels firm to the touch and is starting to brown on top, about 45 minutes.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 23%
  • Protein: 6.8g
  • Fat: 4.2g
  • Saturated fat: 0.9g
  • Carbohydrate: 26g
  • Fiber: 1.6g
  • Sodium: 509mg
  • Cholesterol: 35mg

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Mushroom and Leek Stuffing recipe