Recipe by Tamara Furst
"I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
large portobello mushrooms, sliced
fresh shiitake mushrooms, stemmed and sliced
crimini mushrooms, sliced
1 (12 ounce) package
dry bread stuffing mix with seasoning packet reserved
3 (14.5 ounce) cans
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 a creamier consistency. (And I "kicked up" the garlic by doubling it, and added a hint of thyme, oregano, and sage.) Excellent!!
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 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.
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/vegetable 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!
Great recipe love the flavors, remember you do not need to buy crimini mushrooms they are portabella's they are just grown up crimini's!
This was a hit! I wanted to try a new stuffing for Christmas and we love mushrooms. My husband added some cooked chicken and dry cornbread with already seasoned bread stuffing. Turned out great!! Will make this again and again. Thanks for sharing.
This was delicious. The only changes I made was to use vegetable broth for my vegetarian guest and I did use all the broth stated in the recipe, but I also used a 16oz bag of stuffing instead of the 12oz called for. It was the first thing gone from the table!
This was a huge hit at my Thanksgiving table! I only used two cans of Campbell's chicken broth, and I added a few extra Shiitake and Crimini mushrooms. Absolutely wonderful!!
This was awesome! I read the reviews and reduced the chicken broth and added 2 tsp of sage. I had 3 helpings.
* Percent Daily Values are based on a 2,000 calorie diet.
Portabella Mushroom Dressing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 188
** Calories from Fat: 14
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See the accidentally best cornbread dressing ever.
See how to make the steak of veggie burgers!
See how to make a corn bread dressing flavored with a touch of sage.