Mushroom and Sage Stuffing

Total time: 45  mins, Servings: 6-8

INGREDIENTS

• 1 cup salted non-dairy butter
• 2 cup chopped celery
• 1 cup chopped onion
• 2lbs brown or white mushrooms, sliced
• 2 cups vegetable broth
• ½ cup chopped parsley
• 1 teaspoon ground sage
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon poultry seasoning blend
• 1 loaf of whole wheat sandwich bread, cut into cubes

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a huge pot (an 8-quart size), melt the non-dairy butter over medium heat.
   When melted, add the chopped celery, onion, and sliced mushrooms. Toss to coat, then sauté, occasionally stirring, until the vegetables have softened, 15 to 20 minutes.
3. Then remove the pan from heat, and stir in the vegetable broth, parsley, sage, salt, pepper, and poultry seasoning.
4. When evenly mixed, add the bread pieces, and stir gently to combine.
5. Transfer the mixture to a 9×13-inch baking dish, and spread evenly. Cover
   tightly with foil, and bake for 35 minutes.
6. Serve hot, and enjoy!

Photo Credit: mushroom and sage stuffing

BENEFITS

Mushrooms are a nutrient powerhouse and a great addition to a healthy diet. They’re low in calories but rich in essential nutrients like B vitamins, which support energy production and brain health, and selenium, a powerful antioxidant that helps protect cells. Mushrooms are one of the few non-animal sources of vitamin D when exposed to sunlight, supporting bone health and immunity. They’re also high in fiber and contain compounds like beta-glucans, which may promote heart health and support the immune system. Enjoy them sautéed, roasted, or added to soups and stews!