A simple mushroom brioche stuffing with classic flavor, melted fontina cheese, and lots of woodsy herbs. This stuffing is the perfect side dish to your Thanksgiving turkey. It also works well as a vegetarian main dish for the holiday. Everything comes together really easily and is bursting with herby flavor. Best kind of comfort food that you can make all season long.
mushroom brioche stuffing – the details
This mushroom brioche stuffing actually came to be when I was brainstorming ideas for a vegetarian Thanksgiving main dish. While I think a lot of people love making lasagna for a vegetarian option, it’s our tradition to do lasagna on Christmas, so I wanted to think of something else.
Mushrooms are always such a great way to incorporate hearty, meaty flavor into a dish without actual meat itself. This stuffing idea came to mind, and while it of course can be served as a side dish alongside your turkey (exactly what we will be doing), I’d say it would make a pretty great vegetarian main course as well that’s substantial and absolutely delicious.
This stuffing recipe is a little untraditional, but extremely delicious. It almost comes together more like a savory bread pudding. You’ll toast off some brioche bread until golden and crisp. The brioche adds a rich, buttery flavor that’s slightly sweet…which works perfectly with the mushrooms. A mixture of onion, celery, garlic, butter, and herbs gets caramelized in a skillet, then it all is mixed up with eggs, vegetable stock, and pan-roasted mushrooms.
Baked with a little shredded fontina on top, the mushroom brioche stuffing becomes golden and crisp, with so much wonderful classic Thanksgiving flavor and a little melted cheese running throughout!Print
Mushroom Brioche Stuffing with Fontina & Herbs
a buttery wild mushroom brioche stuffing with fontina cheese and lots of woodsy herbs, baked until golden and crisp
- 1 (14 oz) loaf brioche bread, cubed ¾”
- olive oil
- kosher salt
- ¼ cup olive oil
- 1 lb mushrooms, sliced ¼” (mix of shiitake, portobello, cremini, etc.)
- 1 small onion, diced
- 2 celery stalks, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp butter
- ¼ cup chopped mixed herbs (parsley, oregano, sage, rosemary, or thyme)
- 2 eggs
- 2 cups vegetable stock
- ¼ lb fontina cheese, shredded
- freshly cracked black pepper
- Preheat the oven to 350°F. Add the cut brioche to a sheet pan and drizzle with olive oil. Toss well and spread into an even layer. Season with a pinch of salt. Bake for 12-15 minutes, until golden and crisp.
- Meanwhile, heat a 12” cast iron skillet over medium-high heat. Add the ¼ cup of olive oil. Once hot, add the mushrooms. Cook for 4-5 minutes until golden and tender, stirring often. Season with salt and black pepper to taste. Transfer the mushrooms to a plate.
- Add another drizzle of olive oil to coat the skillet, along with the onions and celery. Saute for about 8 minutes until caramelized. Stir in the garlic. Cook for another minute. Add the butter and let melt. Stir in the herbs. Turn off the heat and let cool slightly.
- Whisk the eggs and vegetable stock together in a large mixing bowl. Add the bread, vegetable mixture, half of the mushrooms, and half of the fontina. Fold together really well to combine, making sure none of the bread looks dry. Transfer the mixture back to the skillet. Top with the remaining mushrooms and fontina.
- Bake for 30-35 minutes, or until golden brown and fully cooked through. Serve with freshly cracked black pepper over top and any extra herbs you have lying around.
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