Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms
The recipe Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms can be made in around 5 hours. One portion of this dish contains roughly 17g of protein, 17g of fat, and a total of 470 calories. This recipe serves 4 and costs $2.05 per serving. A mixture of pepper, mushrooms, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. 548 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Thanksgiving. It is brought to you by How Sweet Eats. With a spoonacular score of 94%, this dish is excellent. Similar recipes include Bread Stuffing With Mushrooms and Bacon, Herbed Bread Stuffing with Mushrooms and Sausage, and Garlic Butter Roasted Mushrooms-Noah's Mushrooms.
Servings: 4
Ingredients:
6 cups pretzel bread cubes (about 1/2-inch cube size)
1 1/2 cups cooked quinoa
8 ounces cremini mushrooms, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
1 teaspoon chopped fresh thyme
4 garlic cloves, minced
1 1/2 cups low-sodium chicken stock
8 ounces shitake mushrooms, sliced
1 tablespoon olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
1 shallot, diced
3 tablespoons unsalted butter
Equipment:
oven
baking sheet
frying pan
baking pan
aluminum foil
Cooking instruction summary:
Preheat the oven to 375 degrees F. Place bread cubes on a baking sheet and bake them for 8 to 10 minutes, just until they are firm and almost stale, but not too brown.Heat a large skillet over medium-low heat and add butter and olive oil. Add in the shallots and mushrooms and stir to coat. Cook, stirring occasionally, until the mushrooms soften, about 6 to 8 minutes. Add in 3/4 cup of the stock and bring the mixture to a simmer. Stir in the garlic and cook for 30 seconds, then turn off the heat. Season the mushrooms with the salt and pepper.In a baking dish (9x13-inch will work, so will something slightly smaller), toss the bread cubes, quinoa and mushroom mixture together. Stir in the sage, parsley and thyme. Drizzle the remaining stock over top evenly, adding a bit more if the bread looks very dry. I like my stuffing a bit crunchy, so if you prefer your's to be super soft, add more stock. I find that with the salty pretzel bread and the stock, there is no need for more salt. Bake the stuffing for 35 to 40 minutes, until slightly golden on top. Tent it with aluminum foil if it becomes too brown.
Step by step:
1. Preheat the oven to 375 degrees F.
2. Place bread cubes on a baking sheet and bake them for 8 to 10 minutes, just until they are firm and almost stale, but not too brown.
3. Heat a large skillet over medium-low heat and add butter and olive oil.
4. Add in the shallots and mushrooms and stir to coat. Cook, stirring occasionally, until the mushrooms soften, about 6 to 8 minutes.
5. Add in 3/4 cup of the stock and bring the mixture to a simmer. Stir in the garlic and cook for 30 seconds, then turn off the heat. Season the mushrooms with the salt and pepper.In a baking dish (9x13-inch will work, so will something slightly smaller), toss the bread cubes, quinoa and mushroom mixture together. Stir in the sage, parsley and thyme.
6. Drizzle the remaining stock over top evenly, adding a bit more if the bread looks very dry. I like my stuffing a bit crunchy, so if you prefer your's to be super soft, add more stock. I find that with the salty pretzel bread and the stock, there is no need for more salt.
7. Bake the stuffing for 35 to 40 minutes, until slightly golden on top. Tent it with aluminum foil if it becomes too brown.
Nutrition Information:
covered percent of daily need
