Mushroom-Artichoke Stuffing Recipe

Name: Mushroom-Artichoke Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unsalted chicken stock; 2 eggs; 12 ounces toasted sourdough bread cubes; 1 tablespoon olive oil; 12 ounces exotic mushroom blend; 1 tablespoon chopped fresh thyme; 1 (9-ounce) package thawed frozen artichokes; 2 teaspoons minced fresh garlic; 1/2 teaspoon pepper; 1/4 teaspoon salt; Cooking spray; 1 ounce shaved Parmesan cheese

Servings: persons

1 1/2 cups unsalted chicken stock
2 eggs
12 ounces toasted sourdough bread cubes
1 tablespoon olive oil
12 ounces exotic mushroom blend
1 tablespoon chopped fresh thyme
1 (9-ounce) package thawed frozen artichokes
2 teaspoons minced fresh garlic
1/2 teaspoon pepper
1/4 teaspoon salt
Cooking spray
1 ounce shaved Parmesan cheese

1
Combine 1 1/2 cups unsalted chicken stock and 2 eggs. Add 12 ounces toasted sourdough bread cubes.
2
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Saute 12 ounces exotic mushroom blend and 1 tablespoon chopped fresh thyme 6 minutes. Add 1 (9-ounce) package thawed frozen artichokes, 2 teaspoons minced fresh garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt; saute 2 minutes. Stir into bread mixture.
3
Bake stuffing at 350u00b0 for 45 minutes in an 11 x 7-inch -baking dish coated with cooking spray. Top with shaved Parmesan cheese after baking.

310

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 12 ingredients. The key ingredients include: 1 1/2 cups unsalted chicken stock, 2 eggs, 12 ounces toasted sourdough bread cubes, 1 tablespoon olive oil, and more.

Yes, Mushroom-Artichoke Stuffing falls under the Vegetarian 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.

Mushroom-Artichoke Stuffing

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