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Rosemary Mushroom Stuffing

By Angela @ Canned Time
  • minutes
  • Serves

INGREDIENTS

1

half round loaf of Rosemary Artisan Bread, toasted, sliced thick and cubed

1/2 cup

dried Currants (don't use these if you are going to freeze the dish prior to baking as they will get hard as a rock, they add a slight sweetness but optional in the stuffing for sure.)

1 1/2 cups

Vegetable Stock

1 cup

rinsed, chopped Baby Bella Mushrooms

1

medium Onion, diced

3

Celery Stalks, washed, rough dice

2 tbsp

Vegan Butter

2 tbsp

Olive Oil

1 tsp

Garlic powder

1/2 tsp

dried Rosemary, minced well

1 tsp

Black Pepper - to taste

1/2 tsp

Fennel Seeds, minced well (Optional)

Sea Salt, more depending on your Vegetable Broth