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Mushroom Bread Stuffing

Mormon.Cook's picture
  Chopped onion 1 Cup (16 tbs)
  Fresh mushrooms 1⁄2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned cream of mushroom soup 10 1⁄2 Ounce
  Milk 120 Milliliter
  Bread cubes 12 Cup (192 tbs)
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Rubbed sage 1 Teaspoon
  Pepper 1⁄8 Teaspoon

Saute onions and mushrooms in 1/4 cup butter in large frying pan until soft but not browned, 10 to 15 minutes. Add soup and milk, and stir until hot and creamy. Toss together bread cubes, parsley, sage, pepper, and melted butter. Add the mushroom mixture. Toss together lightly; spoon into buttered casserole. Bake, uncovered, about 55 minutes, or until lightly browned.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 192 Calories from Fat 63

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 3.3 g16.5%

Trans Fat 0 g

Cholesterol 11.1 mg3.7%

Sodium 473.9 mg19.7%

Total Carbohydrates 27 g9.1%

Dietary Fiber 1.7 g6.9%

Sugars 3.7 g

Protein 5 g10.1%

Vitamin A 6% Vitamin C 6.2%

Calcium 9.6% Iron 12.8%

*Based on a 2000 Calorie diet

Mushroom Bread Stuffing Recipe