Lemony Mushroom-and-Pine-Nut Stuffing Muffins

Name: Lemony Mushroom-and-Pine-Nut Stuffing Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pine nuts (4 1/2 ounces); One 14-ounce brioche loafcrusts removed, bread cut into 1-inch dice; 1/4 cup extra-virgin olive oil; 1 medium red onion, cut into 1/4-inch dice; 1 celery rib, cut into 1/4-inch dice; 1 pound assorted mushroomssuch as shiitake, oysters and chanterellesshiitake stems trimmed, caps thinly sliced; Kosher salt and freshly ground pepper; 1 cup heavy cream; 2 large eggs; 1/2 cup chicken stock or low-sodium broth; Finely grated zest of 1 lemon; Juice of 2 lemons; 1 cup chopped parsley

Servings: persons

1 cup pine nuts (4 1/2 ounces)
One 14-ounce brioche loafcrusts removed, bread cut into 1-inch dice
1/4 cup extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
1 celery rib, cut into 1/4-inch dice
1 pound assorted mushroomssuch as shiitake, oysters and chanterellesshiitake stems trimmed, caps thinly sliced
Kosher salt and freshly ground pepper
1 cup heavy cream
2 large eggs
1/2 cup chicken stock or low-sodium broth
Finely grated zest of 1 lemon
Juice of 2 lemons
1 cup chopped parsley

1
Preheat the oven to 350.
2
Generously butter a 12-cup muffin tin.
3
Spread the pine nuts in a pie plate.
4
Toast the nuts for about 4 minutes, until golden.
5
Spread the brioche cubes on 2 large baking sheets.
6
Bake for about 15 minutes, until toasted.
7
Transfer to a large bowl and let cool.
8
Increase the oven temperature to 375.
9
In a large skillet, heat the oil.
10
Add the onion and celery and cook over moderate heat until softened, 5 minutes.
11
Add the mushrooms and season with salt and pepper.
12
Cover and cook, stirring, until the mushrooms are tender and browned, 7 minutes.
13
Let cool, then add to the brioche.
14
In a medium bowl, whisk the cream with the eggs.
15
Stir in the stock, lemon zest and juice and 2 teaspoons of salt.
16
Add to the brioche along with the parsley and toasted pine nuts and stir well.
17
Spoon the stuffing into the prepared muffin cups.
18
Bake in the upper third of the oven for about 45 minutes, until crisp on top and heated through.
19
Unmold and serve hot.

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup pine nuts (4 1/2 ounces), One 14-ounce brioche loafcrusts removed, bread cut into 1-inch dice, 1/4 cup extra-virgin olive oil, 1 medium red onion, cut into 1/4-inch dice, and more.

Yes, Lemony Mushroom-and-Pine-Nut Stuffing Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!