Wild Mushroom Stuffing
A variety of earthy mushrooms are accented with fresh herbs and leeks, then baked with deli-style bread until golden, to create an artisan-inspired side dish that’s perfect for any meal.
|2 tbsp||canola oil|
|16 oz||mixed mushrooms, sliced (such as cremini, shiitake and oyster)|
|2||leeks, thinly sliced (white part only)|
|1 tbsp||fresh rosemary, minced|
|1 tbsp||thyme, chopped|
|2||garlic cloves, minced|
|1 package||Deli Style Bread|
|2 cups||baby arugula|
|1/4 cup||chopped chives|
|1/2 cup||vegetable broth|
- Heat oil in large nonstick skillet set over medium-high heat; cook mushrooms, leeks, rosemary, thyme, garlic, salt and pepper, stirring occasionally, for 10 to 12 minutes or until tender and browned. Let cool slightly.
- Preheat oven to 375˚F. Toss together mushroom mixture, bread, arugula and chives. Drizzle broth over top, tossing to combine. Transfer to 13- x 9-inch greased casserole dish; brush top with oil.
- Bake for 40 to 45 minutes or until golden brown on top and heated through. Let stand for 5 minutes before serving.
Tip: Add chopped roasted chestnuts and fresh sage for a traditional holiday side dish.