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Herb and Mushroom Gluten-Free Stuffing

Herb and Mushroom Gluten-Free Stuffing
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Prep: 10 minutes | Cook: 40 minutes | Total Time: 50 minutes
  • 2 1/2 cups
    gluten-free chicken broth
  • 2 tablespoons
    olive oil
  • 1 medium
    white onion, chopped
  • 5 stalks
    celery, chopped
  • 1 8 ounces
    package sliced baby bella mushrooms
  • 1 tablespoon
    fresh thyme, chopped
  • 1 tablespoon
    fresh rosemary, chopped
  • 1 loaf
    gluten-free multigrain bread, toasted and cut into 1 inch pieces
  1. Pre-heat oven to 350°F. Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.
  2. In a large bowl mix bread pieces, mushroom mix and 1 1/2 cups hot broth. Stir to combine and pour into 9 x 13” greased pan. Pour 1 cup hot broth over the top and cover with foil. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.
Nutritional Information

Makes: 2 servings
  • Calories296
  • Carbohydrates30.4 g
    • Dietary fiber5.2 g
  • Cholesterol0 mg
  • Fat17.5 g
    • Saturated fat2.7 g
  • Sodium356 mg
  • Protein6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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