Gluten-Free Whole-Grain Stuffing Squares Recipe

Name: Gluten-Free Whole-Grain Stuffing Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain, cut into 1/2-inch pieces, toasted, cooled and finely crushed; 5 tablespoons olive oil; One 8-ounce package mushrooms, thinly sliced; 1 medium onion, finely chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup shredded carrots; 1/2 cup finely chopped celery; 1/4 teaspoon baking soda; 2 large eggs, beaten with 1/4 cup water

Servings: persons

5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain, cut into 1/2-inch pieces, toasted, cooled and finely crushed
5 tablespoons olive oil
One 8-ounce package mushrooms, thinly sliced
1 medium onion, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded carrots
1/2 cup finely chopped celery
1/4 teaspoon baking soda
2 large eggs, beaten with 1/4 cup water

1
Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish.
2
Place the cooled breadcrumbs in a large bowl.
3
In a large skillet, heat 1 tablespoon oil over medium heat.
4
Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.
5
Add 3 tablespoons oil, the onion, salt and pepper to the skillet.
6
Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes.
7
Add to the breadcrumb mixture.
8
Add the carrots, celery and baking soda to the bowl and mix well.
9
Stir in the eggs.
10
Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes.
11
Let cool for 5 minutes; cut into 16 squares.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain, cut into 1/2-inch pieces, toasted, cooled and finely crushed, 5 tablespoons olive oil, One 8-ounce package mushrooms, thinly sliced, 1 medium onion, finely chopped, and more.

Yes, Gluten-Free Whole-Grain Stuffing Squares falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Whole-Grain Stuffing Squares

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