Are you ready to completely reinvent your holiday stuffing and create the most magnificent, jaw-dropping centerpiece for your Thanksgiving table? A savory, show-stopping casserole that brilliantly combines two beloved classics—a hearty sausage stuffing and cheesy stuffed mushrooms—into one unforgettable dish? This incredible, from-scratch Stuffed Mushroom Stuffing is that perfect recipe. We’re talking a rich, moist, and savory bread stuffing, loaded with Italian sausage, mushrooms, and fresh herbs, all baked to perfection under a magnificent blanket of individual, crispy-topped sausage-stuffed mushrooms.
This isn’t just another stuffing recipe; it’s a guide to a truly legendary side dish that will have everyone talking. It’s the ultimate “best of both worlds” creation. We’ll show you the simple but crucial secrets to a flawless, moist stuffing and the brilliant technique that makes this the star of any feast. This is a satisfying, soulful, and deeply impressive dish that is perfect for making ahead.
Recipe Overview: The Ultimate “Stuffing-on-Stuffing” Holiday Side
What makes this Stuffed Mushroom Stuffing so spectacularly delicious is its incredible depth of flavor and its wonderful combination of textures. This recipe is a masterpiece of festive, rustic cooking with a genius twist. The base of the casserole is a classic, savory sausage and bread stuffing, made extra flavorful with sautéed mushrooms, bell pepper, and fresh herbs. The real magic, however, is the topping. A portion of that same delicious stuffing is used to fill individual mushroom caps, which are then topped with a crispy panko-Parmesan crust. These beautiful, individual stuffed mushrooms are then arranged on top of the main stuffing and baked together, creating a stunning, multi-layered presentation and a double dose of savory flavor.
| Metric | Time / Level |
| Total Time | 2 hours |
| Active Prep Time | 45 minutes |
| Difficulty Level | Easy |
| Servings | 10-12 |
The Flavors of the Feast: The Essential Ingredients
This iconic dish uses a handful of high-quality, flavorful ingredients to create its signature rich and savory-sweet flavor.
- The Stuffing Base (The Heart of the Flavor!):
- The Bread: For the best, most authentic texture, it is essential to use a good-quality, crusty, day-old white country bread. Day-old bread is drier and will absorb the flavorful broth beautifully without turning to mush.
- The Sausage & Veggies: A classic and delicious combination of sweet Italian sausage, earthy white mushrooms, and sweet red bell pepper and scallions creates the perfect, savory flavor foundation.
- The Crispy Stuffed Mushroom Topping:
- The “Stuffing-on-Stuffing” Concept: The brilliant, no-waste secret is that you simply use a small portion of your main stuffing mixture to fill your mushroom caps!
- The Panko-Parmesan Crust: A simple but powerful combination of buttery panko breadcrumbs and salty Parmesan cheese is the key that creates a beautiful, savory, and crispy golden-brown crust on top of your stuffed mushrooms.
The Casserole Masterclass: The Secrets to a Perfect Bake
This recipe uses two simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The No-Waste Flavor Base: The number one secret to a stuffing with an incredible, deep, and earthy flavor is to use the finely chopped mushroom stems in your filling! The stems are packed with flavor and moisture. By sautéing them with your sausage and other aromatics, you are adding a huge layer of flavor and ensuring your filling is never dry.
- The “Bake Covered, Then Uncovered” Method: This is the non-negotiable secret to a perfect stuffing that is moist and tender on the inside with a beautiful, crispy top. The initial bake while the pan is tightly covered with foil steams the stuffing, making it incredibly moist. Removing the foil for the final stage of baking is what allows the topping to become that magnificent, bubbly, golden-brown crust.
Step-by-Step to the Best Stuffed Mushroom Stuffing
This rewarding holiday project is a joy to prepare.
Part 1: The Art of the Savory Sausage & Mushroom Base
Step 1: First, preheat your oven to 400°F ($200^{\circ}C$). Generously butter a 9×13-inch baking dish.
Step 2: Prepare your mushrooms. Select the 12 largest mushrooms and carefully remove their stems. Finely chop these stems. Slice the remaining mushrooms and combine them with the chopped stems. Set the 12 hollowed-out mushroom caps aside.
Step 3: In a large Dutch oven over a medium heat, cook your 1 pound of sweet Italian sausage, breaking it up with a spoon, until it is browned. Add 6 tablespoons of the butter. When it has melted, add your chopped mushroom mixture, the chopped red bell pepper, the scallion whites, and the fresh thyme. Cook for 5 to 6 minutes, until the vegetables have softened.
Step 4: Add your 2 cups of broth and bring the mixture to a boil. Remove the pot from the heat, add your 16 cups of cubed bread, and toss well until the bread is evenly moistened. Stir in 3/4 cup of the Parmesan, the scallion greens, and 1/2 cup of the parsley.
Step 5: Remove about 1 1/2 cups of this mixture and set it aside for your topping. To the main pot, pour in your 2 beaten eggs and mix well. Transfer this main stuffing mixture to your prepared baking dish.
Part 2: The Crispy Stuffed Mushroom Topping and Final Bake
Step 1: In a small bowl, combine your 1/4 cup of panko, the remaining 1/4 cup of Parmesan, and 1 tablespoon of parsley.
Step 2 (The Fun Part!): Finely chop the 1 1/2 cups of stuffing you set aside. Divide this into 12 portions. In a separate bowl, toss your 12 reserved mushroom caps with the 1 tablespoon of olive oil and a pinch of salt. Press a stuffing portion into each mushroom cap, mounding it over the top.
Step 3: Dip the top of each stuffed mushroom into your panko mixture and then arrange the mushrooms in a grid on top of the stuffing in your baking dish. Sprinkle any leftover panko mixture over the top. Dot the top of the mushrooms and the stuffing with your remaining 2 tablespoons of butter.
Step 4: Cover the dish with a piece of greased foil and bake for about 35 minutes, until the mushrooms are tender. Uncover the dish and continue to bake for another 20 to 25 minutes, until the stuffing and the mushroom topping are a beautiful golden brown and crisp.
Let the stuffing cool for about 10 minutes before serving. Sprinkle with your remaining chopped parsley just before serving.
Stuffed Mushroom Stuffing (A Holiday Showstopper!)
A hearty and savory recipe for a ‘Stuffed Mushroom Stuffing,’ a perfect side dish for a holiday feast like Thanksgiving. This dish is a creative hybrid of a classic bread stuffing and sausage-stuffed mushrooms. The base is a traditional stuffing made with day-old bread cubes, Italian sausage, sautéed mushrooms, and peppers. A portion of this stuffing is then used to fill large mushroom caps, which are placed on top of the rest of the stuffing in a casserole dish. The entire dish is baked until golden brown and bubbly.
Ingredients
- 10 tablespoons unsalted butter, divided, plus more for the baking dish
- 1 pound white mushrooms, cleaned
- 1 pound sweet Italian sausage, removed from the casings
- 1 red bell pepper, chopped
- 1 bunch (about 6) scallions, whites and greens separated
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium chicken or turkey broth
- 16 cups cubed crusty day-old white country bread
- 1 cup grated Parmesan, divided
- 1/2 cup plus 2 tablespoons chopped fresh Italian parsley, divided
- 2 large eggs, beaten
- 1/4 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil
- Nonstick cooking spray
Instructions
- Preheat the oven to 400°F. Butter a 9×13-inch baking dish.
- Select the 12 largest mushrooms. Remove the stems and set the caps aside. Chop the stems and slice the remaining mushrooms.
- In a large Dutch oven over medium heat, melt 2 tablespoons of butter. Cook the sausage until browned, about 4 minutes.
- Add 6 more tablespoons of butter. When melted, add the chopped mushrooms, bell pepper, scallion whites, and thyme. Season with 1 1/4 teaspoons of salt and pepper. Cook for 5 to 6 minutes, until the vegetables have softened.
- Add the broth and bring to a boil. Remove from the heat, add the bread cubes, and toss well to moisten. Stir in 3/4 cup of the Parmesan, the scallion greens, and 1/2 cup of the parsley.
- Pour the beaten eggs into the mixture and mix well. Transfer this stuffing to the prepared baking dish.
- Prepare the Topping: In a small bowl, combine the panko, the remaining 1/4 cup of Parmesan, and 1 tablespoon of parsley. Finely chop about 1 1/2 cups of the stuffing from the Dutch oven and divide it into 12 portions.
- Toss the 12 reserved mushroom caps in a bowl with the olive oil and 1/4 teaspoon of salt. Press a portion of the chopped stuffing into each mushroom cap, mounding it on top. Dip the top of each stuffed mushroom in the panko mixture.
- Arrange the stuffed mushrooms in a grid on top of the stuffing in the baking dish. Dot the entire casserole with the remaining 2 tablespoons of butter.
- Cover the dish with sprayed foil and bake for about 35 minutes. Uncover and bake for another 20 to 25 minutes, until the topping is browned and crisp.
- Let the stuffing cool for 10 minutes, then sprinkle with the remaining parsley before serving.
Notes
- This is a showstopper side dish that elevates a traditional stuffing by incorporating stuffed mushrooms as a topping.
- This dish can be assembled ahead of time, making it a great option for a holiday meal like Thanksgiving.
- Using day-old crusty bread is a key step that helps the bread absorb the liquid without becoming overly mushy.
- The two-stage baking process—covered first, then uncovered—ensures the stuffing heats through while allowing the mushroom topping to get nicely browned and crispy.
Storage and Make-Ahead Tips
This is the ultimate make-ahead holiday side dish!
- Make-Ahead: This is a perfect make-ahead dish! You can prepare and fully assemble the entire, unbaked casserole up to 2 days in advance. Simply cover it tightly and store it in the refrigerator. When you are ready for your dinner, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is to place it back in a 350°F oven for about 20-30 minutes, until it is warmed through and the top has re-crisped.
For more recipe follow my pinterest account
Frequently Asked questions (FAQs)
Q1: Can I make this vegetarian?
Yes, absolutely! To make a delicious vegetarian version, simply omit the sausage and sauté your vegetables in about 3 to 4 tablespoons of butter or olive oil. Be sure to also use a high-quality, flavorful vegetable broth instead of the chicken broth.
Q2: Can I make this with a different kind of sausage or mushroom?
Of course! This recipe would also be fantastic with a spicy Italian sausage or even a breakfast sausage. For the mushrooms, a heartier, more flavorful cremini (baby bella) mushroom would be a delicious substitute.
Q3: Can I make this gluten-free?
Yes! To make this recipe gluten-free, simply substitute the bread cubes with an equal amount of your favorite gluten-free bread, and be sure to use gluten-free panko breadcrumbs for the topping.
Q4: My stuffing seems a little dry/soggy. What happened?
The key to a perfectly moist stuffing is the ratio of bread to liquid. Be sure to use day-old, crusty bread, as a soft, fresh bread can turn to mush. If your stuffing seems too dry before baking, you can always add another small splash of broth.
Q5: Can I prepare the components ahead of time?
Yes! You can cook the sausage and vegetable mixture up to 2 days in advance and store it in the refrigerator. Then, on the day of, you can simply toss it with your bread and eggs and assemble the casserole.