Grilled Wild Mushroom Stuffing

This Grilled Wild Mushroom Stuffing recipe has all the flavors and texture you want from a good Thanksgiving stuffing. Savory and rich earthy trio of mushrooms combined with the crunchy texture of delicious bread. Dig into this awesome grilled wild mushroom stuffing for your next holiday meal. It will be your new family favorite!

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Stuffing versus Dressing

We know stuffing is technically cooked inside turkey or a chicken cavity. But often the two are used interchangeably. We don’t recommend cooking a stuffing inside of a turkey. Instead we recommend you fill the turkey cavity with citrus, herbs, and flavors, like in our smoked turkey recipe. “Stuffing” we prefer to cook in a casserole dish or cast iron skillet on the grill, separate from the bird.

For this recipe we are making the stuffing on the grill in a skillet, so technically it’s a dressing. Whatever you prefer to call it, this one is incredible.

Ingredients + Substitutions for Grilled Wild Mushroom Stuffing

• Bread – We used a rustic French loaf. You can also substitute with sourdough. Avoid using a bread that’s too crusty like a baguette. Tip: I like to buy day old bread, so that it has already lost some of its moisture.
• Mushrooms – We use three type of fresh mushrooms: cremini, shiitake, and (foraged) chanterelles. You can use all three, just two of them, or pick your favorite. Use a total of 2 pounds of mushrooms total.
• Leeks – We like the sweeter flavor of leeks, you can also substitute for any style of onion.
• Butter – Unsalted so you can add salt on your own.
• Celery
• Garlic
• Fresh Herbs: I love a combination of fresh sage, thyme, rosemary, and parsley.
• Kosher Salt and Ground Pepper
• Sherry Wine: you can also substitute white wine. Sherry adds a beautiful flavor like in our wild mushroom soup with sherry.
• Broth: chicken or vegetable broth
• Eggs

How to Make Wild Mushroom Stuffing

1. Toast Bread: Preheat oven to 375 degrees Fahrenheit. Cut the bread into smaller 1″ cubes. You want the cube sizes to be large enough for a bite but not so big it dominates your plate. Place the cubes on a sheet pan in a single layer, and bake in the oven for 12-15 minutes or until the bread starts to turn a light brown color. Remove and place in an extra large bowl.
2. Sauté Mushrooms: Add olive oil and butter to an extra large (12-inch) skillet over medium heat, and begin sautéing the mushrooms. Cook 10 minutes to allow them to start to soften.
3. Add Leeks and Celery: After the mushrooms have softened some, add the leeks and celery, and continue cooking another 10 minutes, to soften.
4. Add remaining vegetables and herbs: Next add the garlic and continue to sauté for 1 minute. Then add the sherry to deglaze and mix together. Finally toss in the fresh herbs, salt and pepper, and toss together. Then add the mushroom mix to the bread cubes.
5. Mix Egg and Broth: Mix the eggs with the broth in a medium bowl, then toss it with the bread and mushroom mixture. Toss well to combine. Add the entire mix to an extra large buttered skillet and cover with foil.
6. Grill: Place the skillet, covered in foil, on the grill over indirect heat for 30 minutes. Remove the foil, and then continue cooking another 30 minutes, until the tops of the bread are golden.

Key Tip

Don’t crowd your mushrooms in your skillet. They will steam versus brown in the skillet because they are so close together. So make the mushrooms in batches if your skillet isn’t large enough.

Tips for Grilling Wild Mushroom Stuffing

Prepare grill for two-zone grilling and target 375 degrees Fahrenheit. Place the skillet covered in aluminum foil over indirect side. Bake the wild mushroom stuffing, covered, for 30 minutes. Then remove the foil and continue baking for 15 – 20 minutes or until the bread starts to crisp up again. Remove with heat safe gloves.

Gas Grill – To modify for the gas grill light one burner to get the temperature of the grill to 375 degrees F. Then cook the wild mushroom dressing over the side that does not have a lit burner.

Oven – You can make this in your oven at 375 degrees as well for the same amount of time.

Make Ahead

You can make this wild mushroom stuffing ahead of time. But you want to par bake it covered until just before you would have uncovered. This will prevent the bread from getting soggy and falling apart. Then finish in your oven under a low broil for 10 minutes or reheat your grill and cook indirect at 400 degrees for 15 minutes.

More Holiday Favorite Recipes

I hope you love this Grilled Mushroom Stuffing as much as our friends and family do! If preparing this for your Thanksgiving meal, make sure to check out our entire list of Thanksgiving Favorites, or check out some of these side recipe ideas.

• Smoked Sausage, Caramelized Onion, and Cornbread Stuffing
• Red Wine Cranberry Sauce
• Smoked Turkey Gravy
• Grilled Brussels Sprouts with Bacon and Balsamic
• Skillet Dinner Rolls on the Grill

Mushroom Recipe Ideas

If you have a ton of mushrooms and looking for fun recipe ideas try out some of these.

• Grilled Mushroom Crostini
• Lentil Soup with Smoked Mushrooms
• Smoked Sausage Stuffed Mushrooms

Main Meal Ideas

In addition to the smoked turkey we love making this with any holiday meal. Below are some of our favorites.

• Smoked Prime Rib – Amazing flavor wrapped in a delicious herb paste.
• Reverse Seared Prime Rib – Slowly smoked and finished at roasting temperature on our pellet grill and topped with horseradish cream sauce.
• Grilled Prime Rib – Amazing live fire flavor cooked hot and fast and finished with herb compound butter.
• Smoked Salmon – An entire filet of salmon slowly smoked to perfection.

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Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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