Portabella Mushroom Dressing Recipe

Ingredients

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 (12 ounce) package dry bread stuffing mix with seasoning packet reserved
3 (14.5 ounce) cans chicken broth

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a skillet, cook and stir celery, onion, mushrooms, and garlic for 3 minutes. Stir in one can of chicken broth and cook until vegetables are tender. Combine mushroom mixture with bread crumb stuffing. Pour packet of seasoning over dressing mixture and toss to coat.
In a 2 quart saucepan, heat remaining chicken broth until hot. Pour broth over mixture. Stir well.
Pour stuffing into a 2 quart casserole dish and bake for 30 to 40 minutes.

Reviews (18)

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FOODWIZ

Jan. 25, 2004

"Great recipe! Make sure to add the broth slowly to get the texture you like. I only used 2 1/2 cans, because we like it a little more firm. Also, I added a can of cream of chicken soup, it gave it ..." See morea creamier consistency. (And I "kicked up" the garlic by doubling it, and added a hint of thyme, oregano, and sage.) Excellent!!"

AZFEMALE

Dec. 23, 2003

"Incredible Flavors! I used fresh Portabellos and dried Shitakes and Porcini mushrooms (soaked them in warm water before cooking). I also used vegetable broth instead of chicken. I cooked the mushroom/..." See morevegetable mixture the night before and refrigerated it. Then an hour before dinner I reheated the mushroom mixture and then continued the recipe. I used bread stuffing with the seasonings already mixed in. I only used about 2 cans of broth. Absolutely the best stuffing we have ever had!"

TAKINSIP

Oct. 9, 2003

"Made this recipe for thanksgiving and it was a huge mistake. After spending the money to buy all those mushrooms because I love mushroom only to dump the whole thing in the trash. The recipe ask for..." See more too much broth only if I knew I would have reduce it. The end result did not look like stuffing and didn't put it out for us to eat because it was too upsetting. The taste was there but it was just too soggy."

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