Vegetarian Stuffing Recipe with Mushrooms and Leeks

I posted recently about an amazing vegetarian mushroom stuffing recipe that I’ve been making for the past few years for our annual Friendsgiving (skipping this year for obvious reasons). I mistakenly said that it was vegan but if you are looking to make it vegan there are a few easy swaps: instead of butter I would use either vegetable stock or vegan butter and there is another part where the bread uses an egg as a binder, I read that flaxseed or tapioca starch would work as a binder replacement. I haven’t tried either but would love to hear if you do.

Vegetarian Stuffing Recipe with Mushroom and Wild Leeks


  • 1 1/2 cup hot water
  • 1/2 ounce dried porcini mushrooms
  • 2 sticks butter
  • 1 pound shitake mushrooms
  • 1 pound button mushrooms
  • 1 1/2 cups chopped leeks
  • 6 garlic cloves, diced
  • 2 cups white cooking wine
  • handful fresh thyme, chopped
  • 1 baguette, cut in half and sliced into 1/2 inch pieces
  • 1 egg, beaten


  • In a small bowl pour 1 1/2 cups hot water over dried porcini mushrooms and let it sit until the mushrooms get soft, about a half-hour.
  • Transfer mushrooms to a cutting board and chop into small pieces, leave any liquid behind and reserve for future use.
  • Melt butter in a large pot over medium-high heat
  • Add shitake and button mushrooms and saute for about 10 minutes
  • Add leeks and garlic and saute for 5 minutes
  • Add wine, thyme, and porcini mushrooms. Cook until most of the wine is evaporated about 5 minutes and stir it occassioanlly.
  • Transfer all these items to a large bowl. Mix in bread, egg and season with salt and pepper as needed.
  • Preheat oven to 350 degrees
  • Grease a 13x9x2-inch baking dish
  • Add in some of the reserved mushroom liquid to keep the dish moist.
  • Transfer stuffing to baking dish
  • Bake for about 40 minutes, uncovered, and until it is heated all the way through.


Recipe via and Rochelle Palermo Torres. Highlighted via Gather.

What do you think? Does this sound like a recipe you might try? If you love mushrooms (which I know is controversial) then you will love this dish. It’s great to bring to a potluck where you know there will be vegetarians in attendance as well.

Photos by Michelle Smith Creative for Gather Goods Co

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