Description
Mushroom Brioche Stuffing with Fontina & Herbs is a delightful and gourmet side dish that elevates any meal. This rich stuffing features buttery brioche bread combined with a medley of earthy mushrooms, creamy fontina cheese, and fragrant fresh herbs. Ideal for family gatherings or holiday feasts, this recipe not only tantalizes the taste buds but also fills the kitchen with an irresistible aroma. Enjoy it as a comforting side dish or use it to stuff poultry for a festive touch.
Ingredients
Scale
- 14 oz brioche bread, cubed
- Olive oil
- 1 lb mixed mushrooms (shiitake, portobello, cremini)
- 1 small onion, diced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 2 tbsp butter
- ¼ cup mixed fresh herbs (parsley, oregano, sage, rosemary)
- 2 eggs
- 2 cups vegetable stock
- ¼ lb fontina cheese, shredded
Instructions
- Preheat oven to 350°F. Spread brioche cubes on a sheet pan, drizzle with olive oil and salt. Bake for 12-15 minutes until golden.
- In a cast iron skillet over medium-high heat, add olive oil and sauté mushrooms for about 4-5 minutes until golden. Season with salt and pepper.
- In the same skillet, add more olive oil then sauté onions and celery for about 8 minutes. Add garlic and cook for another minute. Stir in butter and herbs; let cool slightly.
- Whisk together eggs and vegetable stock in a large bowl. Fold in toasted brioche cubes, sautéed vegetables (reserve some mushrooms), and half of the fontina cheese.
- Transfer mixture to the skillet or baking dish. Top with remaining mushrooms and cheese. Bake for 30-35 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 365
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 120mg