Wild Mushroom and Gruyere Asiago Cheese Crouton Stuffing

Thanksgiving is coming up and Kneaders has a delicious stuffing recipe that is sure to impress any dinner guest! Executive Chef Ryker Brown visited Fox 13 to make wild mushroom and Gruyere stuffing.

Wile Mushroom and Gruyere Stuffing


1 ½ Cup Shiitake Mushrooms, sliced

1 Cup Button Mushrooms, sliced

1 ½ Cup Crimini Mushrooms, sliced

½ Cup Oyster Mushrooms, sliced

2 T Vegetable Oil

2 T Butter, unsalted

¼ Cup Garlic, fresh, chopped

½ Cup Shallots, peeled, diced

1 T Thyme, fresh

1 tsp Kosher Salt

½ tsp Black Pepper, ground

1 Cup Chicken Broth

1 Cup Mushroom Broth

3 Whole Eggs

2 Bags Kneaders Croutons

½ Cup Italian Parsley, chopped

2 Cups Gruyere Cheese, grated

Baking Instructions

Preheat oven to 375 degrees

Heat a large skillet on medium-high and add vegetable oil. Add sliced mushrooms and saute for 5 minutes or until slightly brown.

Add garlic, thyme, shallots, and butter. Season with salt and pepper. Remove from heat.

In a large mixing bowl, mix chicken broth, mushroom broth, and eggs. Add Kneaders croutons, mushroom mixture, parsley, and cheese. Mix thoroughly to combine.

Transfer the stuffing mix to a lightly sprayed 9x13 casserole dish and bake for 35-40 minutes.

Serve immediately for a delicious addition to your holiday dinner with friends and families.

Sponsored by: Kneaders.

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