Shiitake and Portabello Mushroom Stuffing

    1 hour 10 minutes

    This stuffing is great for chicken and turkey but you could also use it to stuff vegetables or tofu and substitute the chicken stock with vegetable stock to make it vegetarian.

    27 people made this

    Serves: 8 

    • 4 stalks celery, finely chopped
    • 1 onion, chopped
    • 2 large portobello mushrooms, sliced
    • 3 fresh shiitake mushrooms, stemmed and sliced
    • 8 crimini mushrooms, sliced
    • 2 cloves garlic, minced
    • 1 1/4 litres chicken stock
    • 2 (200g) packets commercial stuffing mix

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. In a frying pan, cook and stir celery, onion, mushrooms and garlic for 3 minutes. Stir in 1/3 of the stock and cook until vegetables are tender. Combine mushroom mixture with stuffing mix, and toss to coat.
    2. In a 2 litre saucepan, heat the remaining chicken stock until hot. Pour stock over mixture. Stir well. You can now either use the mixture to stuff your bird or vegetable, or bake it as a separate dish for 30 minutes at 180 degrees C.


    This recipe uses commercial stuffing mix but you can substitute breadcrumbs and add some extra seasonings - such as thyme, oregano, and sage and some salt and pepper to taste.

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    Reviews in English (26)


    Altered ingredient amounts. Great recipe! Make sure to add the stock slowly to get the texture you like. I used less than what is called for, because we like it a little firmer. (And I "kicked up" the garlic by doubling it, and added a hint of thyme, oregano, and sage.) Excellent!!  -  08 Oct 2008


    Something else. Incredible flavours! I used fresh Portabellos and dried Shitakes and Porcini mushrooms (soaked them in warm water before cooking). I also used vegetable stock 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 used a bit less stock. Absolutely the best stuffing we have ever had!  -  08 Oct 2008


    Can't wait to make it again!  -  08 Oct 2008