Slow Cooker Mushroom Stuffing

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5 from 2 votes
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes

Slow Cooker Mushroom Stuffing makes for a delicious side dish that is super easy to make with a little prep time and simple ingredients.

Slow Cooker Mushroom Stuffing on a white plate with a check pumpkin in the background.

This Mushroom Stuffing recipe is perfect to make for holidays, especially because it is made in a slow cooker so you do not have ti worry about fitting another dish into the oven.

For more tasty stuffing recipes perfect for Thanksgiving, check out this collection.


MORE STUFFING RECIPES YOU MIGHT LIKE

Sausage and Apple Stuffing | Crockpot Stuffing and Chicken | Slow Cooker Turkey and Stuffing


What We Love About This Recipe

  • Family Friendly: This is a great side dish that will impress the whole family.
  • Vegetarian: This Mushroom Stuffing recipe also happens to be vegetarian friendly.
  • No Oven: No need to take up extra space in the oven when you are trying to cook a million things for thanksgiving, instead this recipe easily made in a slow cooker.
Top shot of the stuffing.

Ingredient Notes

  • Salted Butter: You can also use unsalted butter or a dairy substitute in this dish.
  • Baby Portabellas: THey are a nice meaty mushroom.
  • Celery: Dice the celery in uniform pieces.
  • Onion: Dice the celery in uniform pieces.
  • Garlic: Fresh garlic, minced.
  • Seasoned Stuffing Bread Cubes: Any brand of packaged or make your own.
  • Parsley: Fresh or dry.
  • Salt: A salt substitute can also work.
  • Thyme: Fresh is best.
  • Egg: As a binder.
  • Vegetable or Chicken Broth: Stock is also good for this stuffing recipe.
Bread, stock and herbs for the stuffing.

Equipment Needed

How to Make Slow Cooker Mushroom Stuffing

These are the basic steps for making Slow Cooker Mushroom Stuffing. Please refer to the recipe card below for more detailed instructions and nutrition information.

STEP 1: PREPPING

Start by cutting up all the veggies and melt the butter.

STEP 2: COMBINE EVERYTHING

In a large bowl, toss the mushrooms, onions, celery, stuffing cubes, and seasonings in the butter. In a separate bowl, beat the egg. Pour over the vegetable broth and egg, mix until combined.

STEP 3: COOK IN SLOW COOKER

Now add to the mixture to the prepared slow cooker. Cook on low for 3-4 hours. Top with fresh parley and parmesan cheese, serve and enjoy!

Prep and Storage Tips for Wild Mushroom Stuffing

HOW TO MAKE THIS RECIPE AHEAD OF TIME

This mushroom stuffing recipe is perfect to make ahed of the time as you set it in your slow cooker earlier in the day.

HOW TO STORE THIS RECIPE

Store leftover mushroom stuffing in an airtight container for 3-4 days in the refrigerator. Or cover well with foil.

HOW TO FREEZE THIS RECIPE

Freeze this recipe in an aluminum tray and store in the freezer for 2-3 months.

HOW TO REHEAT THIS RECIPE

Reheat in the microwave in a glass or microwave safe dish for 1-2 minutes or until hot. You many want to add a few tablespoons of vegetable stock to keep moist. Or for crispier stuffing reheat on the stove in a large skillet.

Frequently Asked Questions about Mushroom Stuffing

DRY VS FRESH HEBRS

Dry herbs are more accessible and affordable, while fresh herbs are a bit higher in price they a fresher and moire potent flavor than dried herbs.

CAN I SUBSTITUTE LEEK IN PLACE OF ONION?

Leeks also happen to have an onion like flavor, you can use onion place of an onion in this recipe.

CAN THIS RECIPE BE DOUBLED OR HALVED?

This recipe can easily be doubled or halved, just increase or decrease ingredients proportionally.

DO YOU HAVE TO ADD EGGS TO STUFFING?

Yes, eggs are important in stuffing as they act as a binding agent in this stuffing recipe. If you have a vegan coming there are substitutes, check here for the one that works best.

A bowl of the finished stuffing with mushrooms.

Expert Tips for Making This Stuffing with Mushrooms Recipe

  • This Recipe Can be Doubled: This a a great mushroom stuffing recipe to bring to Thanksgiving or Christmas, if you have a larger family, you can easily double this recipe by proportionally increasing ingredients.
  • Make Your Bread Cubes: Make your own bread cubes by cutting loaves of sourdough bread or french bread or any other kind of bread into small cubes and season well.
  • Other Mushroom Variations: You can use shiitake mushrooms, wild mushrooms, porcini mushrooms, cremini mushrooms, or oyster mushrooms. Make stuffing vegan very easily.

What to Serve with Slow Cooker Mushroom Stuffing

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Slow Cooker Mushroom Stuffing
5 from 2 votes

Slow Cooker Mushroom Stuffing

Yield: 6 servings
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
Slow Cooker Mushroom Stuffing makes for a delicious side dish that is super easy to make with a little prep time and simple ingredients.
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Ingredients

  • ¼ cup butter
  • 1 lb baby portobellos, chopped
  • 4 celery stalks, chopped
  • 1 onion, chopped
  • 12 ounces seasoned stuffing cubes
  • ¼ cup parsley
  • 1 ½ teaspoons sage
  • 1 teaspoon salt
  • 1 teaspoons thyme
  • ½ teaspoon pepper
  • 2 eggs, beaten
  • 3 cups vegetable broth

Instructions

  • Melt butter in a large bowl and toss in mushrooms, celery, onion, stuffing cubes, and all seasonings.
  • Whisk egg and broth together and pour over stuffing mix.
  • Stir until well combined.
  • Spoon into slow cooker prepared with nonstick spray.
  • Cover and cook on low 3-4 hours.
  • Serve and enjoy!

Expert Tips

  • This Recipe Can be Doubled: This a a great mushroom stuffing recipe to bring to Thanksgiving or Christmas, if you have a larger family, you can easily double this recipe by proportionally increasing ingredients.
  • Make Your Bread Cubes: Make your own bread cubes by cutting loaves of sourdough bread or french bread or any other kind of bread into small cubes and season well.
  • Other Mushroom Variations: You can use shiitake mushrooms, wild mushrooms, porcini mushrooms, cremini mushrooms, or oyster mushrooms.

Estimated Nutritional Information

Calories: 225kcal | Carbohydrates: 19g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 1227mg | Potassium: 360mg | Fiber: 3g | Sugar: 5g | Vitamin A: 984IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Side Dish
Cuisine: American
Keyword: mushrooms, side dish, Stuffing, Thanksgiving

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2 thoughts on “Slow Cooker Mushroom Stuffing”

    • I have never added oyster to this stuffing but i believe that you could. Drain and chop a can of mushrooms or buy a can of pre chopped. Add to the ingredients in the pot and cook following the directions. If you want a little more of the flavor, reserve the juice and add a little to the stuffing.

      Reply

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