Portobello and shiitake mushroom stuffing

Portobello and shiitake mushroom stuffing


25 people made this

About this recipe: Earthy portobello and shiitake mushrooms give stuffing extra flavour, but feel free to use any combination or variety of mushrooms.

Tamara Furst

Serves: 8 

  • 4 stalks celery
  • 1 onion, chopped
  • 2 large portobello mushrooms, sliced
  • 3 fresh shiitake mushrooms, stemmed and sliced
  • 8 crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1.25L (2 1/4 pints) chicken stock
  • 2 (170g) packets sage and onion stuffing mix

Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a frying pan, cook and stir celery, onion, mushrooms and garlic for 3 minutes. Stir in 1/3 of the chicken stock and cook until vegetables are tender. Combine mushroom mixture with stuffing mix, and toss to coat.
  3. In a 2 litre saucepan, heat remaining chicken stock until hot. Pour stock over mixture. Stir well.
  4. Transfer stuffing into a 2 litre casserole or baking dish and bake for 30 to 40 minutes.

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