Veggie Stuffing

Veggie Stuffing


Crispy Plant based stuffing!


  • 2 yellow onions, finely chopped
  • 2 cup mushrooms ( I like baby bella)
  • 4 cups breadcrumbs, or bread I used gluten free baguette
  • ¼ cup vegan butter, melted could also use olive oil
  • ½ cup vegetable broth
  • 2 tsp thyme
  • 1 tsp basil
  • 2 tsp rosemary
  • 2 tsp marjoram
  • Salt and pepper to taste I like about 1 tsp of each



  1. Preheat oven to 350F.
  2. Heat Xtrema 10-inch versa skillet on low for 3 minutes until warm add a drizzle of olive oil to skillet and cook the onions until translucent, about 5-10 minutes.
  3. Add mushrooms to the skillet and cook until soft and gently browned. 8-10 minutes.
  4. Pour the onion and mushrooms onto a large mixing bowl with the torn bread or breadcrumbs.
  5. Next toss in remaining ingredients and mix well so everything is all coated.
  6. Once well combined, oil the bottom of the 10inch skillet and pour mixture in, cover with ceramic lid, and cook for 15-25 minutes with lid on, after 25 minutes take lid off at let cook for another 10-15 minutes to get the top nice and crispy.
  7. Serve with your favorite gravy, this is a great side dish for any holiday meal. Enjoy!


about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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