Cremini Mushroom Dressing

Cremini Mushroom Dressing and it's rich flavors makes this recipe a Thanksgiving perennial favorite.

Cremini Mushroom Dressing has baby portabellas and is all wrapped up in a casserole. Rich flavors makes this recipe a Thanksgiving perennial favorite.

Mushroom dressing is one of my favorite side dishes. I was hoping to make a new dressing this year that had rich moist flavors that everyone would love. Well, this is it.

The recipe is loaded with baby portabellas and the main spice is sage. The sage really puts it over the edge. This is a super simple casserole and since dressing freezes so perfectly it is a great dish to make in large quantities.

This year I bought extra boxes of Herbed Stuffing Mix so that I can make it throughout the year. True, I freeze it in small batches for lunch but it still goes too fast. Well, not this year.

Give Cremini Mushroom Dressing a try because I think it will become one of your perennial favorites too.

Cremini Mushroom Dressing has baby portabella, is an easy recipe and is rich in flavor.

PrintSavory Cremini Mushroom Dressing

  • Rating: 5
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 6 Servings
  • Serving Size: 1 cup


  • 16 oz. cubed Herb Stuffing Mix, seasoned
  • 1 large yellow onion, chopped
  • 1/4 cup non-dairy butter, for sauteeing
  • 2 cups coarsley chopped cremini mushrooms
  • 1/2 cup non-dairy butter melted to go into the stuffing
  • 1 Tablespoon dried Parsley
  • 2 teaspoons Ground Sage, so important
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cup Vegetable Broth


Lightly oil a 8″ x 11″ casserole dish (9″ x 13″ is good too). Set aside.

Melt 1/4 cup butter in pan.

Add the onions and saute for 10 minutes.

Add the mushrooms and saute another 10 minutes.

Preheat the oven to 350°.

Add parsley, sage, salt and pepper. Stir and saute 3 more minutes.

In a large bowl add the cubed bread stuffing mix.

To the large bowl pour in the 1/2 cup melted butter and the vegetable broth.

Mix well.

Pour the mushroom mixture from the pan into the large bowl with the bread mixture.

Mix well again and put into the prepared casserole dish.

Cover with foil and bake at 350° for 35 minutes.

Remove from oven and Serve.

Leftovers freeze beautifully. I will make this recipe just to freeze in single sized servings. It heats so quickly in the microwave and is a really tasty snack or lunch.


Let cool to room temperature.

Cover with plastic wrap and then slide into a freezer bag. If you want to put the stuffing into small containers then follow one of the directions as defined in my article Preparing Food for the Freezer


Remove from the freezer and put in the refrigerator to defrost from 4 to 6 hours.

The night of serving –

Place the dressing in a microwavable safe bowl and heat on high for about 2 to 3 minutes stirring every minute.

Ready to serve.


Ginny McMeans copyright 2015

Cremini Mushroom Dressing is easy and a Thanksgiving perennial favorite.

A propos de Jeremy

Végétarien depuis plus de 5 ans et végétalien depuis 3 ans, j'ai décidé de partager à travers ce site ma passion pour cet incroyable mode de vie.

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