Portobello Rosemary Stuffing

Recipe

Side Dish
Portobello Rosemary Stuffing

Primary Media

Dish of stuffing, garnished with rosemary sprigs

User Rating

3.8 out of 5 stars
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5 ratings

Recipe Data

20
Servings
15min
Prep
1hr
Total

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Description

Put a homemade twist on traditional bagged stuffing with a few simple additions.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 20
QuantityIngredientAdd
1 bag(s)Hy-Vee Bakery bread cubes
2 tbsp.Hy-Vee Select olive oil
1medium onion, chopped
1(8 oz) container baby bella mushrooms, sliced
1(14.5 oz) can Swanson's chicken broth
½ c.Hy-Vee butter
c.dry white wine, such as Chardonnay or Sauvignon Blanc
1(6 oz) pkg Hy-Vee turkey stuffing mix
1 tbsp.minced fresh rosemary or 1 tsp crumbled dried rosemary

Things To Grab

    Directions

    1. Preheat oven to 350 degrees.
    2. Spread bread cubes on a baking sheet. Bake, stirring occasionally, until cubes are toasted, 10 to 15 minutes.
    3. Heat olive oil in a large sauté pan over medium heat. Sauté onions and mushrooms until onions are translucent and mushrooms are tender, about 15 minutes.
    4. Add broth, butter and wine; stir until butter is melted and mixture begins to bubble.
    5. In a large bowl, toss together toasted bread cubes, stuffing mix and rosemary. Slowly add the liquid mixture, toss until thoroughly combined.
    6. Transfer to a 13-by-9-inch casserole dish sprayed with non-stick cooking spray.
    7. Bake, covered, 30 minutes. Remove cover and continue baking for 10 to 15 minutes or until top is golden brown.

    Nutrition facts

    Servings

    150 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 15mg
    • Sodium: 380mg
    • Total Carbohydrates: 20g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 2%
    0%
    Iron 6%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Fall 2010.