Spinach and Mushroom Herb Stuffing Recipe

Ingredients

• 2 largeonions, diced
• 4 stalkscelery, chopped
• 227 g (8 oz)sliced mushrooms (such as Baby Bella)
• 60 ml (1/4 cup) plus 30 ml (2 tbsp), dividedextra-virgin olive oil, or melted butter
• 30 ml (2 tbsp)fresh sage, chopped
• 30 ml (2 tbsp)fresh rosemary, chopped
• 30 ml (2 tbsp)fresh thyme, chopped
• 80 ml (1/3 cup)parsley, chopped
• 142 g (1 bag, 5 oz)baby spinach
• 1.9 litres (8 cups)toasted bread cubes
• 360–480 ml (1 1/2–2 cups)vegetable broth
• 2 largeeggs
• 5 ml (1 tsp)fine sea salt
• Plentyfreshly ground black pepper

Instructions

1. 1

   Brown the mushrooms

   Grease a 33 x 23 x 5 cm (13 x 9 x 2-inch) or 2.8-litre (3-quart) baking dish. Heat 30 ml (2 tbsp) of the oil in a large frying pan over medium heat. Add the mushrooms with a pinch of salt and pepper, and sauté until well browned, about 8 minutes. Transfer to a small bowl.

2. 2

   Cook the vegetables

   Add the remaining 60 ml (1/4 cup) of oil to the same pan. Add the onions and celery with a pinch of salt, then sauté until tender, about 12 minutes.

3. 3

   Toast the bread

   Meanwhile, heat the oven to 175°C (350°F). If the bread is not already toasted, spread the cubes on a lined baking sheet and bake until crusty, about 10–15 minutes. Tip them into a large bowl and leave to cool.

4. 4

   Wilt the spinach

   When the onions are tender, stir in the herbs and sauté for 1 minute. Add the spinach and cook for a few more minutes, until wilted.

5. 5

   Mix the stuffing

   In a small bowl or liquid measuring jug, whisk together the broth, starting with 360 ml (1 1/2 cups), the eggs, salt and pepper. Add the egg mixture and cooked vegetables to the bread and toss to combine. Add more broth as needed: crunchy bread may take the full 480 ml (2 cups), while softer bread needs less. The mixture should be moist but not soupy. Spoon it into the prepared dish.

6. 6

   Bake until golden

   Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes. Garnish with fresh parsley.

What is spinach and mushroom stuffing?

Stuffing is a savoury bread-based dish often served alongside a roast in American cooking, particularly at holiday meals. This vegetarian version brings together toasted bread, mushrooms, aromatics, leafy spinach and a generous mix of herbs.

The method builds flavour by browning the mushrooms separately, then softening the onions and celery before combining everything with the bread. That gives the finished bake a mix of savoury, herby bites and a crisp top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 5g protein, 19g carbs, 11g fat.

The bread supplies most of the carbohydrates, while olive oil or butter contributes much of the fat. Eggs, mushrooms and bread provide some protein. Serve a portion with a generous helping of vegetables and a protein-rich main to round out the plate.

Build flavour in the pan

Mushrooms: Give them room in the pan and let them brown before stirring them into the stuffing. Browning concentrates their savoury flavour and keeps them from simply steaming.

Onions and celery: Cook these until tender, not browned. They form a soft, aromatic base that blends into the bread.

Choose and prepare the bread

Toasted cubes: The recipe uses 8 cups of bread cubes. If yours are not crusty, toast them in the oven for 10–15 minutes as directed before mixing.

Broth: Begin with 360 ml (1 1/2 cups), then add more only if the bread still seems dry. The ideal mixture is evenly moist without broth pooling at the bottom.

Get the texture right

Eggs: Whisk them into the broth so they can be distributed evenly through the bread and vegetables. Toss gently but thoroughly to moisten the cubes without crushing them.

Baking: Keep the dish covered for the first 40 minutes, then uncover it for the final 15 minutes. The covered bake helps the centre heat through; the uncovered finish dries and browns the top.

Make-ahead planning

Prepare the bread and cook the vegetables and mushrooms ahead, then store them separately until you are ready to assemble. Mix with the broth and eggs shortly before baking so the bread does not sit soaking for too long.

For the best timing, allow the oven to reach 175°C (350°F) while you finish preparing the components. Bake the assembled dish for the full 55 minutes.

What to serve alongside it

This stuffing works as a side for a roast dinner or a vegetarian holiday spread. Pair it with roasted vegetables, a green salad or another vegetable side for a balanced plate.

If serving it with a main that already has a rich sauce, keep the other sides simple so the herbs and mushrooms remain the focus.

Recipe notes & tips

• Brown the mushrooms well before removing them from the pan.
• Toast the bread until crusty if it is fresh or soft.
• Start with 360 ml (1 1/2 cups) of broth and add more gradually.
• Taste the vegetable mixture for seasoning before combining it with the bread.
• Keep the dish covered for the first 40 minutes of baking.
• Scatter the parsley over the stuffing just before serving.

Variations

• Use butter: Swap the olive oil for melted butter as suggested in the ingredient list.
• Change the mushrooms: Use another sliced mushroom variety in place of Baby Bella.
• Adjust the herbs: Keep the listed herbs, but vary their proportions to suit your preference.
• Add more greens: Stir in extra spinach, allowing it to wilt in the pan before mixing.
• Choose softer bread: Use less broth if your bread cubes are already soft.

Common mistakes to avoid

• Pale mushrooms: Let them brown in the pan before transferring them to a bowl.
• Soggy stuffing: Add the broth gradually and stop when the bread is moist, not soupy.
• Dry stuffing: Check the bread before baking and add more broth if needed, up to 480 ml (2 cups).
• Crunchy onions: Sauté the onions and celery for about 12 minutes, until tender.
• Soft top: Remove the foil for the final 15 minutes of baking.
• Overmixed bread: Toss just enough to distribute the vegetables and broth without crushing the cubes.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in an ovenproof dish, covered with foil until hot; uncover briefly at the end to refresh the top. You can also freeze portions in a sealed, freezer-safe container.

Frequently asked questions