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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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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