Serve Vegetarian Miso Mushroom Stuffing as a side dish or a breakfast casserole. This recipe is versatile; you can also add meat.

pan of Vegetarian Miso Mushroom Stuffing

Friends, are you looking for a delicious side dish to serve with this Orange Spiced Spatchcocked Turkey? Well, I’ve got it here today: Vegetarian Miso Mushroom Stuffing.

Vegetarian Miso Mushroom Stuffing

Stuffing is one of my favorite side dishes to both eat and make. It can be made with any day old, dry bread (or toasted cubes), broth, cheeses, meats, and sautéed vegetables. Meaty mushrooms, umami packed miso, and nutty, sweet cheese are the stars of this vegetarian stuffing dish—it is so addictive you’ll definitely want seconds.

Vegetarian Mushroom Stuffing

Vegetarian Miso Mushroom Stuffing ingredients:

  • Bread
  • Butter
  • Crimini mushrooms
  • White miso
  • Honey
  • Salt & pepper
  • Tasted sesame oil
  • Gruyere cheese
  • Vegetable broth

Easy, right?

You can also add meat like sausage, bacon, ground turkey, ground sausage … YUM!

Vegetarian Miso Stuffing

Serve for breakfast

This stuffing can be served as a side dish or even for breakfast by serving it with eggs and scallions. I love that, a VEGETARIAN BREAKFAST CASSEROLE.

It’s almost like a bread pudding, too.

Let’s just say it’s heavenly, garnished with crushed sesame seeds and chopped chives.

Vegetarian Miso Mushroom Stuffing with herbs

Hosting kids in 2022

Also, “kids” have been on my mind lately. Are you in the place of not wanting to entertain because you have kids? Since my kids are all in their upper 20’s now, I’ve been there.

But guess what? WE DID IT. We hosted all the time with kids.

pan of Vegetarian Miso Mushroom Stuffing with chopped herbs

Here are my tips for entertaining kids:

  • Don’t wait for the perfect time. There’s really no perfect age or timing with kids. Just make it happen!
  • Invite people in of all ages—mix it up! I’ve said this for years. It’s all a part of mixing up the generations!
  • Don’t apologize. That’s right. Don’t apologize for the food that isn’t perfect, and don’t apologize that your kids aren’t perfect. Kids are kids, and people understand.
  • And don’t apologize for your home. Honestly, it just draws attention to the space, and makes people feel uncomfortable when you’re constantly apologizing.
  • Think about relationships you want to form (with maybe kids of similar ages) and invite them over. You be the one to forge the relationship, and see if it sticks. We had lots and lots of people over for dinner, and some became lifelong friends, and some did not. It’s all about the season in life. And daily giving of ourselves to others.
  • Have a plan when the kids come over. Is there a movie or activity (or several)? Feel free to try new things, make it fun, EASY, and go with the flow!
  • No cell phones at the table. It’s okay, it’s your house, YOU can make the rules!Vegetarian Miso Mushrooms Stuffing

I like to think of hospitality with kids as a smorgasbord. You never know what you are going to get. Just be open …

And if you’re hosting a family with kids, and do not have kids yourself, I admire you. We had many friends who did this, and we felt honored as the parents, and they felt special as the hosts. Our kids loved these people, and it was a win-win for everyone.

There’s so much love around the table (and fun) this time of year!

So let’s get the stuffing made, the turkey spatchcocked and ready, and make that invite!

HAPPY HOSTING

pan of Vegetarian Miso Mushroom Stuffing with chopped herbs
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Vegetarian Miso Mushroom Stuffing

Stuffing is one of my favorite side dishes to both eat and make. It can be made with any day-old, dry bread (or toasted cubes), broth, cheeses, meats, and sautéed vegetables. Meaty mushrooms, umami packed miso, and nutty, sweet cheese are the stars of this vegetarian stuffing dish—it is so addictive, you’ll definitely want seconds. This stuffing can be served as a side dish or even for breakfast by serving it with eggs, chili crisp, and scallions.

Ingredients

  • 1 lb bread, cut into 2’’ cubes
  • ½ c butter
  • 1 ½ lb crimini mushrooms, cleaned and sliced
  • 2 Tbsp white miso
  • 1 ½ Tbsp honey
  • Salt and pepper to taste
  • 1 Tbsp toasted sesame oil
  • .5 lb gruyere cheese, 2 1/2-3 cups
  • 2 c vegetable broth

To Garnish

  • 3 Tbsp toasted, crushed sesame seeds
  • Chopped chives

Instructions

  • A day or two before baking the stuffing, spread bread cubes onto a sheet tray and allow to dry out. If you don’t have old, dry bread cubes, heat your oven to 325, spread cubes into a single layer on a baking sheet, and toast for 30-35 minutes until dried and toasty. Set aside.
  • Heat oven to 375 degrees F.
  • In a large saucepan, melt the butter over high heat, and once melted, add the mushrooms, salt, and pepper, and toss to coat. Cook down the mushrooms for 4-5 minutes before adding the miso, honey, and white wine. Stir and cook an additional 4-5 minutes. Remove from heat and drizzle with 1 Tbsp toasted sesame oil. Set aside.
  • In a large bowl, toss the bread cubes, cooked mushrooms (and their liquids), and about 2 cups of cheese. Spread into a greased, 4 qt baking dish or similar sized vessel. Ladle over the vegetable broth and top with remaining cheese.
  • Bake for 35-40 minutes until firmed and browned on top—if you like a crispy top, bake a little longer.
  • Remove from oven, garnish with chives and crushed sesame seeds and serve warm.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

9x13 pan Vegetarian Miso Mushroom Stuffing

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