The holidays wouldn’t be complete without a perfect stuffing, and this Mushroom Stuffing with Parmesan is sure to be a standout side on your dinner table! We couldn’t get enough of this perfect mix of savory bread and earthy mushrooms. We used a mix of cremini, shiitake and oyster mushrooms, but feel free to mix and match using your favorites.
Mushroom Stuffing with Parmesan
Recipe adapted from Sargento®
6 cups bread stuffing from the Bakery Department
½ cup shallots, minced
1 Tbsp. olive oil
2 lbs. mushrooms, cleaned and chopped (shiitake, oyster, cremini, enoki or a mixture)
Salt and pepper, to taste
½ cup chopped Italian flat leaf parsley
2 garlic cloves, minced
7 sage leaves, chopped
2 cups half & half
4 large eggs
1 cup (4 oz.) Sargento® Shredded Parmesan Cheese
Preheat oven to 350°F. Lightly grease a 9x13-inch pan and set aside.
Heat a large pan over medium heat. Cook shallots in olive oil, stirring occasionally, until soft, about 3 minutes. Add mushrooms, salt and pepper and cook until mushrooms are soft, about 15 minutes. Add parsley and garlic and cook, stirring occasionally, about 2 minutes. Remove pan from heat and stir in sage leaves.
In a large bowl, whisk together half & half, eggs, cheese, salt and pepper. Stir in mushroom mixture and bread until well coated. Let mixture stand for 10 minutes to allow bread to absorb some of the egg mixture.
Pour mixture into prepared pan. Bake until top is golden brown and toasted, about 30-35 minutes. Be careful to not overbake; the inside will be slightly softer than the crust. Serve warm.
Yield: 8 servings
*Per Serving: Calories 300, Total Fat 15g (Saturated 7g, Trans 0g), Cholesterol 120mg, Sodium 430mg, Total Carbohydrate 29g (Dietary Fiber 2g), Protein 15g, Vitamin D 6%, Calcium 20%, Iron 15%, Potassium 15%
Disclosure: This post was sponsored by Sargento®
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