Spinach and Mushroom Herb Stuffing
Ingredients
Vegetables
-
2
large
onions, diced
-
4
stalks
celery, chopped
-
8
oz
sliced mushrooms (Baby Bella)
-
1
5
oz bag baby spinach
Herbs and Seasonings
-
2
tbsp
fresh chopped sage
-
2
tbsp
fresh chopped rosemary
-
2
tbsp
fresh chopped thyme
-
⅓
cup
chopped parsley
-
1
tsp
fine sea salt
-
Lots of
freshly ground black pepper
Fats and Liquids
-
¼
cup
extra virgin olive oil
-
2
tbsp
extra virgin olive oil (divided)
-
1 ½ to 2
cups
vegetable broth
Bread and Eggs
-
8
cups
toasted bread cubes
-
2
large
eggs
Instructions
- Preheat the oven to 350°F.
- Grease a 13x9x2-inch baking dish.
- Sauté mushrooms in 2 tbsp of oil with a pinch of salt and pepper until browned, about 8 minutes, then transfer to a bowl.
- In the same skillet, add ¼ cup oil, onions, celery, and a pinch of salt; sauté until tender, about 12 minutes.
- If needed, toast the bread cubes in the oven until crusty, about 10-15 minutes, then let cool.
- Add herbs to the skillet with onions and celery, sauté for another minute, then add spinach and cook until wilted.
- In a bowl, whisk together broth, eggs, salt, and pepper; combine this mixture with the vegetable mixture and bread cubes, adjusting broth for moisture.
- Transfer the mixture to the baking dish, cover with foil, and bake for 40 minutes.
- Remove the foil and bake for an additional 15 minutes, then garnish with fresh parsley.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
70mg
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