The perfect side showcasing earthy autumn flavors.
On the Ingredients:
- Mushrooms are perfect if you’re looking for a food that will give you high nutrients for low fat, calorie, carb, sodium, and cholesterol! They’re a great source of antioxidants (specifically selenium), Beta-glucan (a fiber known for reducing cholesterol, improving heart health, and regulating blood sugar), B vitamin (riboflavin, niacin, and pantothenic acid), copper (good for bones and nerves), and potassium (heart, muscle, and nerve function). (Read more on health benefits) Mushrooms are also a great substitute for meat, packed with umami and a great, meaty texture.
- Brie is a soft cow’s milk cheese originating in France, though it is not a protected name and can be produced anywhere in the world. It has a mildly sweet, buttery, earthy, and nutty flavor that compliments autumnal flavors well.
Recipe Notes and Substitutions:
You can use other soft cheeses as well, such as Camembert, Brillat-Savarin, or Fromager d’Affinois.
Mushroom and Brie Stuffing
Servings
12
servingsPrep time
20
minutesCooking time
1
hour5
minutesTotal time
1
hour25
minutesThe perfect side showcasing earthy autumn flavors.
Ingredients
10 oz sourdough bread (cut into 1” cubes)
olive oil
salt and pepper to taste
1 lb mushrooms (sliced)
1 onion (diced)
2 stalks celery (thinly sliced)
4 cloves garlic (minced)
2 tbsp butter
1/4 cup chopped parsley
2 tsp fresh rosemary
1 tsp fresh thyme
2 eggs
2 cups vegetable stock
4 oz brie cheese (cubed)
Directions
- Preheat the oven to 350°F. Spread the bread cubes on a baking tray, drizzle with olive oil, and season with salt and pepper.
- Bake for 10-15 minutes, until lightly toasted. Remove from the oven and set aside.
- Heat a skillet over medium heat. Lightly grease with oil and add the mushrooms—Sauté for 5 minutes or until tender. Remove from the pan and set aside.
- Add the onion, celery, and garlic to the pan (add more oil if needed) and sauté until the onions are translucent. Stir in the butter and add the parsley, thyme, and rosemary. Season with salt and pepper and remove from heat.
- Add the mushrooms and bread to the pan and stir to combine thoroughly. In a bowl, whisk together the eggs and vegetable stock. Evenly pour the mixture over the stuffing. Make sure none of the bread looks dry. Top with the brie cubes.
- Bake for 30-40 minutes, until golden brown and cooked through. Serve hot and enjoy!
