Vegetarian Balsamic Mushroom and Sourdough Stuffing
Looking for the perfect holiday stuffing? Look no further. We have the perfect vegetarian stuffing that is stuffed in squash. Simply saute mushroom...
Looking for the perfect holiday stuffing? Look no further. We have the perfect vegetarian stuffing that is stuffed in squash. Simply saute mushrooms in balsamic vinegar, then combine with sauteed spiced veggies, crispy cubed bread, and vegetable stock. Stuff the squash and bake for 30 minutes. Consider this your new favorite holiday side!
- 3 cups cubed sourdough bread
- 1 cup finely chopped onion (about 1 onion)
- 1/2 cup finely chopped celery (1-2 stalks)
- 1/2 pound mushrooms, sliced
- 1/4 cup Olivo Amigo Spark Balsamic Vinegar
- 1 tablespoons flat-leaf parsley, chopped
- 1 teaspoons fresh thyme, chopped
- 3/4 teaspoons fresh rosemary, chopped
- 1 teaspoon Olivo Amigo Elevate Mediterranean Spices
- Kosher Salt
- Freshly Ground Black Pepper
- 2 cups vegetable stock
- 1 cups Olivo Amigo Vitality Olive Oil, divided
- 2 Squash, cut in half cleaned out (We recommend acorn, carnival, kabocha, or delicata squash)
- Preheat the oven to 350°F.
- On a sheet tray, spread the bread cubes in a single layer and drizzle with 1/4 cup of olive oil. Toast the bread in the oven for 15 minutes or until the edges of the crumbs start to brown.
- While the bread is toasting, heat 1/4 cup of olive oil in a large skillet over medium-high heat. When the pan is hot, add the mushrooms and cook until just tender. Add the balsamic vinegar to the pan and continue to cook the mushrooms until the vinegar gets syrupy, about 3 minutes. Season the mushrooms with salt and pepper. Add to a large bowl and set aside.
- Clean your saute pan, then add the remaining ½ cup of olive oil over medium heat. Add the onions and celery to the pan and cook for about 5 minutes or until both veggies are tender and the onion is translucent. Stir in the chopped herbs and season with salt, pepper, and Olivo Amigo Elevate Mediterranean Spices. Add to the bowl with balsamic mushrooms.
- Combine the toasted bread cubes, the balsamic mushrooms, and the cooked vegetables. Add the vegetable stock and stir well to incorporate.
- Add the stuffing into prepared squashes.
- Bake for 30-35 minutes and serve warm.
This dish is easy to make in advance by storing the prepared stuffing in the refrigerator until ready to stuff in the squash halves and bake. If your oven is already full, try cooking these in your air fryer or toaster oven for 30 minutes at 350°F. Happy holidays!