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:

Quickview
470k Calories
17g Protein
17g Total Fat
64g Carbs
36% Health Score
Limit These
Calories
470k
24%

Fat
17g
26%

  Saturated Fat
7g
44%

Carbohydrates
64g
22%

  Sugar
8g
9%

Cholesterol
22mg
8%

Sodium
622mg
27%

Get Enough Of These
Protein
17g
35%

Copper
9mg
495%

Manganese
1mg
97%

Selenium
46µg
67%

Vitamin B3
10mg
54%

Vitamin B2
0.85mg
50%

Vitamin B1
0.59mg
39%

Phosphorus
391mg
39%

Vitamin K
40µg
38%

Folate
130µg
33%

Iron
5mg
30%

Fiber
7g
28%

Magnesium
103mg
26%

Vitamin B5
2mg
24%

Potassium
846mg
24%

Zinc
2mg
19%

Vitamin B6
0.37mg
18%

Calcium
178mg
18%

Vitamin A
460IU
9%

Vitamin E
1mg
9%

Vitamin C
6mg
8%

Vitamin B12
0.19µg
3%

Vitamin D
0.33µg
2%

covered percent of daily need
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