Grilled Wild Mushroom Stuffing

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This Grilled Wild Mushroom Stuffing recipe has all the flavors and texture you want from a good Thanksgiving stuffing. Savory and rich earthy trio of mushrooms combined with the crunchy texture of delicious bread. Dig into this awesome grilled wild mushroom stuffing for your next holiday meal. It will be your new family favorite!

Grilled Wild Mushroom Stuffing in a cast iron skillet
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Stuffing versus Dressing

We know stuffing is technically cooked inside turkey or a chicken cavity. But often the two are used interchangeably. We don’t recommend cooking a stuffing inside of a turkey. Instead we recommend you fill the turkey cavity with citrus, herbs, and flavors, like in our smoked turkey recipe. “Stuffing” we prefer to cook in a casserole dish or cast iron skillet on the grill, separate from the bird.

For this recipe we are making the stuffing on the grill in a skillet, so technically it’s a dressing. Whatever you prefer to call it, this one is incredible.

Ingredients + Substitutions for Grilled Wild Mushroom Stuffing

  • Bread – We used a rustic French loaf. You can also substitute with sourdough. Avoid using a bread that’s too crusty like a baguette. Tip: I like to buy day old bread, so that it has already lost some of its moisture.
  • Mushrooms – We use three type of fresh mushrooms: cremini, shiitake, and (foraged) chanterelles. You can use all three, just two of them, or pick your favorite. Use a total of 2 pounds of mushrooms total.
  • Leeks – We like the sweeter flavor of leeks, you can also substitute for any style of onion.
  • Butter – Unsalted so you can add salt on your own.
  • Celery
  • Garlic
  • Fresh Herbs: I love a combination of fresh sage, thyme, rosemary, and parsley.
  • Kosher Salt and Ground Pepper
  • Sherry Wine: you can also substitute white wine. Sherry adds a beautiful flavor like in our wild mushroom soup with sherry.
  • Broth: chicken or vegetable broth
  • Eggs

How to Make Wild Mushroom Stuffing

  1. Toast Bread: Preheat oven to 375 degrees Fahrenheit. Cut the bread into smaller 1″ cubes. You want the cube sizes to be large enough for a bite but not so big it dominates your plate. Place the cubes on a sheet pan in a single layer, and bake in the oven for 12-15 minutes or until the bread starts to turn a light brown color. Remove and place in an extra large bowl.
  2. Sauté Mushrooms: Add olive oil and butter to an extra large (12-inch) skillet over medium heat, and begin sautéing the mushrooms. Cook 10 minutes to allow them to start to soften.
  3. Add Leeks and Celery: After the mushrooms have softened some, add the leeks and celery, and continue cooking another 10 minutes, to soften.
  4. Add remaining vegetables and herbs: Next add the garlic and continue to sauté for 1 minute. Then add the sherry to deglaze and mix together. Finally toss in the fresh herbs, salt and pepper, and toss together. Then add the mushroom mix to the bread cubes.
  5. Mix Egg and Broth: Mix the eggs with the broth in a medium bowl, then toss it with the bread and mushroom mixture. Toss well to combine. Add the entire mix to an extra large buttered skillet and cover with foil.
  6. Grill: Place the skillet, covered in foil, on the grill over indirect heat for 30 minutes. Remove the foil, and then continue cooking another 30 minutes, until the tops of the bread are golden.

Key Tip

Don’t crowd your mushrooms in your skillet. They will steam versus brown in the skillet because they are so close together. So make the mushrooms in batches if your skillet isn’t large enough.

Tips for Grilling Wild Mushroom Stuffing

cooking a wild mushroom stuffing in a cast iron skillet on the grill

Prepare grill for two-zone grilling and target 375 degrees Fahrenheit. Place the skillet covered in aluminum foil over indirect side. Bake the wild mushroom stuffing, covered, for 30 minutes. Then remove the foil and continue baking for 15 – 20 minutes or until the bread starts to crisp up again. Remove with heat safe gloves.

Gas Grill – To modify for the gas grill light one burner to get the temperature of the grill to 375 degrees F. Then cook the wild mushroom dressing over the side that does not have a lit burner.

Oven – You can make this in your oven at 375 degrees as well for the same amount of time.

Make Ahead

You can make this wild mushroom stuffing ahead of time. But you want to par bake it covered until just before you would have uncovered. This will prevent the bread from getting soggy and falling apart. Then finish in your oven under a low broil for 10 minutes or reheat your grill and cook indirect at 400 degrees for 15 minutes.

Grilled Wild Mushroom Stuffing in serving dish

More Holiday Favorite Recipes

I hope you love this Grilled Mushroom Stuffing as much as our friends and family do! If preparing this for your Thanksgiving meal, make sure to check out our entire list of Thanksgiving Favorites, or check out some of these side recipe ideas.

Mushroom Recipe Ideas

If you have a ton of mushrooms and looking for fun recipe ideas try out some of these.

Main Meal Ideas

In addition to the smoked turkey we love making this with any holiday meal. Below are some of our favorites.


About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
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Grilled Wild Mushroom Stuffing in a cast iron skillet
5 from 1 vote

Grilled Wild Mushroom and Leek Stuffing

A classic, delicious, herbal and savory wild mushroom stuffing cooked on the grill. This incredible vegetarian Thanksgiving or holiday side dish is full of incredible flavor and is sure to become a favorite.
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 10 people

Equipment

  • 1 large (12") cast iron skillet
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Ingredients 

  • 1 loaf Rustic French bread or sourdough loaf (roughly 1 pound), cut into 1/2-inch cubes (8-10 cups)
  • 6 tablespoon butter, separated
  • 1 tablespoon olive oil
  • 2 pounds fresh mushrooms: a mix of cremini, shiitake, and chanterelles, (you can use all three, or a mix of them)
  • 1 leek, trimmed, halved lengthwise, and diced (about 1 cup)
  • 3 ribs celery, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoon sherry wine , (can sub white wine)
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 cups chicken broth, (can sub vegetarian broth)
  • 2 large eggs

Instructions 

  • Preheat Grill: Set grill up for indirect grilling. Target 375 degrees F internal temperature.
  • Toast Bread: Preheat oven to 375 degrees. Cut the bread into 1" cubes and place on a sheet pan in a single layer, and bake in the oven for 12-15 minutes or until the bread starts to turn a light brown color. Remove and place in an extra large bowl.
    1 loaf Rustic French bread or sourdough loaf (roughly 1 pound), cut into 1/2-inch cubes (8-10 cups)
  • Sauté Mushrooms: Add 4 tablespoons of the butter and 1 tablespoon olive oil to an extra large (12-inch) skillet over medium heat, add the mushrooms, and begin sautéing the mushrooms. Cook 10 minutes to allow them to start to soften.
    6 tablespoon butter, separated, 1 tablespoon olive oil, 2 pounds fresh mushrooms: a mix of cremini, shiitake, and chanterelles
  • Add Leeks and Celery: After the mushrooms have softened some, add the leeks and celery, and continue cooking another 10 minutes, to soften.
    1 leek, trimmed, halved lengthwise, and diced (about 1 cup), 3 ribs celery, diced (about 1 cup)
  • Add remaining vegetables and herbs: Next add the garlic and continue to sauté for 1 minute. Then add the sherry to deglaze and mix together. Finally toss in the fresh herbs, salt and pepper, and toss together. Then add the mushroom mix to the bread cubes.
    3 cloves garlic, minced, 2 tablespoon sherry wine, 2 tablespoons fresh thyme, chopped, 2 tablespoons fresh sage, chopped, 1 tablespoon fresh rosemary, chopped, 1 1/2 teaspoons kosher salt, 1 teaspoon fresh ground pepper
  • Mix Egg and Broth: Mix the eggs with the broth in a medium bowl, then toss it with the bread and mushroom mixture. Toss well to combine. Add the entire mix to an extra large buttered skillet and cover with foil.
    2 cups chicken broth, 2 large eggs
  • Grill: Place the skillet, covered in foil, on the grill over indirect heat for 30 minutes. Remove the foil, and then continue cooking another 30 minutes, until the tops of the bread are golden.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Course: Holiday, Side Dish
Cuisine: American, Christmas, holiday, Thanksgiving
Servings: 10 people
Keyword: grilled stuffing, mushroom stuffing, vegetarian stuffing, wild mushroom stuffing
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Vindulge

About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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