Mushroom Stuffing with Parmesan

Our stuffing recipe is simply mouthwatering. You won’t believe all the savory flavors we’ve packed in with tons of minced shallots, garlic cloves, chopped sage, mushrooms and more. Cook with a mixture of eggs, spices and Sargento® Shredded Parmesan Cheese and serve with a roast and some sweet and spicy jam.

  • 4 cups brioche bread, cut into cubes
  • ½ cup shallots, minced
  • 2 Tbsp. unsalted butter
  • 2 lbs. wild mushrooms, cleaned and chopped (shitake, oyster, crimini, enoki or a mixture)
  • 1 tsp. salt and pepper each
  • ½ cup chopped Italian flat leaf parsley
  • 2 garlic cloves, minced
  • 7 sage leaves, chopped
  • 2 cups half & half
  • 4 eggs, large
  • 1 cup (4 oz.) Sargento® Shredded Parmesan Cheese
  • Cranberry Pepper Jam (or your favorite jam)
  1. Heat oven to 350° F. Bake brioche on sheet pan until golden brown, about 5 minutes.
  2. Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring occasionally until they begin to soften, about 3 minutes. Add mushrooms, salt and pepper and cook for 15 minutes. Add parsley and garlic and cook, stirring occasionally, about 2 minutes. Remove from heat and stir in sage leaves.
  3. Whisk together half & half, eggs, cheese, salt and pepper in a large bowl. Stir in mushroom mixture and bread cubes until they’re coated well: let stand for 10 minutes to allow the bread to absorb some of the egg mixture.
  4. Pour mixture into a lightly buttered 9×13-inch pan. Bake until firm to the touch, about 30-35 minutes. Do not overbake: the inside should be just slightly softer than the crust. Serve with roasted turkey, chicken, ham or pork and any sweet and spicy jam.

Sargento Products Used in this Recipe

Sargento® Shredded Parmesan Natural Cheese


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