Mushroom Bread Stuffing Recipe

Mushroom Bread Stuffing picture




 Chopped onion1 Cup (16 tbs)
 Fresh mushrooms1⁄2 Pound
 Butter/Margarine1⁄4 Cup (4 tbs)
 Canned cream of mushroom soup10 1⁄2 Ounce
 Milk120 Milliliter
 Bread cubes12 Cup (192 tbs)
 Minced parsley1⁄3 Cup (5.33 tbs)
 Rubbed sage1 Teaspoon
 Pepper1⁄8 Teaspoon

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 mg

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


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.