Recipe Detail

Shiitake Mushroom and Roasted Garlic Stuffing

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Number of Servings:


  1. 1 cups - peeled garlic cloves
  2. 1 cups - olive oil
  3. 1 pounds - shiitake mushrooms
  4. 1 cups - diced onions
  5. 1 cups - diced carrots
  6. 1 cups - diced celery
  7. 1/2 cups - white wine
  8. 1 pounds - hearty bread
  9. 3 tablespoons - chopped fresh parsley
  10. 1 tablespoons - chopped fresh thyme
  11. 3 cups - chicken stock
  12. - salt and pepper


Preheat oven to 350 degrees F.

Toss the garlic with a 1/4 cup of the olive oil in an 11" by 7" temp-tations baker. Cover with foil and bake for 30-45 minutes or until nicely browned and soft. Remove oil and garlic from the pan and place on a plate to cool. Roughly chop garlic and pour into your temp-tations 3 quart bowl. Set aside.

Remove mushroom stems and discard. Slice mushrooms into 1/2-inch thick pieces. Saute the mushrooms over medium-high heat in several batches, using 1/2 cup of the olive oil, until nicely browned. Season with salt and pepper, and remove from heat. Add to chopped garlic and set aside.

Saute the onions, carrots and celery over medium-high heat, using the remaining 1/4 cup of olive oil, for 5 to 7 minutes or until nicely browned and soft. Add wine and cook for a few more minutes. Remove from heat and add to mushroom and garlic mixture.

Cut the bread into 1-inch cubes and place on a temp-tations Lid-It. Bake for 10 to 15 minutes or until toasted. Remove from oven and allow to cool to room temperature.

Add toasted bread cubes to the bowl along with the parsley and thyme. Mix well.

Pour the chicken stock over the top and gently toss to combine, allowing the bread to absorb the stock. Season with salt and pepper.

Bake for 60 to 75 minutes or until hot all the way through.


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