Mixed Mushroom, Leek & Sourdough Stuffing

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Mixed Mushroom, Leek & Sourdough Stuffing

Choosing your mushrooms

By all means, use any combination of mushrooms that you like or are available to you in this recipe.

I originally wanted to use porcini (my absolute favorite) in this recipe; however, porcini can be difficult to come by (at least in my neck of the woods). Dried porcini can be ordered online if you can’t find them locally, although they are quite expensive.

I do recommend using a variety of mushrooms for the best flavor because cremini or button mushrooms can be quite bland on their own.

The best solution that I found is Trader Joe’s Mushroom Medley (frozen). Trader Joe’s used to carry frozen porcini as well, but sadly I have not seen them in stock for over a year now. The mushroom medley contains all natural ingredients and the variety of mushrooms is flavorful. Plus, using this frozen mixture cuts out a lot of prep time cleaning and slicing all the mushrooms.

Trader Joe’s Mushroom Medley (12oz/340 grams per bag) Ingredients:

  • Champignons (Agaricus Bisporus)
  • Oyster Mushrooms (Pleurotus Ostreatus)
  • Boletus (Boletus Edulis)
  • Slippery Jack Mushrooms (Suillus Luteus)
  • Extra-virgin olive oil
  • Sunflower seed oil
  • Parsley
  • Salt
  • Garlic
Trader Joe's Mushroom Medley
Mixed Mushroom, Leek & Sourdough Stuffing

Mixed Mushroom, Leek & Sourdough Stuffing

Delicate shallots & leeks complement savory mixed mushrooms and sourdough pieces with crunchy edges. A hint of lemon zest adds a little brightness. Mixed mushroom & leek stuffing is an excellent addition to your Thanksgiving menu. But it's too good just to save it for Thanksgiving!
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: American
Keyword: leek, mushroom, sourdough bread, Thanksgiving
Servings: 8 people
Calories: 354kcal
Author: italianatheart.com


  • Cast iron skillet
  • 9 x 13 baking dish
  • Salad spinner


  • Extra-Vrigin Olive oil as needed
  • Salt to taste
  • Pepper to taste
  • 1 Shallot sliced
  • 2 cloves Garlic minced
  • 2 Leeks sliced
  • 1 sprig Thyme
  • 24 oz Mixed Mushrooms* (such as Trader Joe's Mushroom Medley)
  • 1/2 cup Vermouth or dry white wine
  • 4 slices Sourdough bread
  • 1 cup Butter melted
  • 2 Tbsp Parsley chopped
  • 1/4 tsp lemon zest


Prep all Ingredients

  • Preheat the oven to 350 F.
  • Grease the 9 x 13 pan with some butter.
  • Finely chop the garlic, or use a microplane.
  • Take the leaves off of the sprig of thyme and give them a rough chop.
  • Finely slice the shallot.
  • Slice the leeks in 1/4 inch circles and submerge them in a salad spinner full of water. Rinse and repeat to get out any dirt. Drain the leeks well.
  • Chop some parsley and set aside (this will go on top of the stuffing once it's finished.
  • Cut the slices of bread into small cubes and set aside.
  • Melt the butter, either over the stovehop or in the microwave (10-15 second bursts help prevent the butter from spitting and making a mess – make sure to cover the bowl as well).

Sautee the Vegetables

  • Drizzle enough olive oil to coat the bottom of the skillet.
  • Sautee the shallot a few minutes until they begin to soften over medium low heat.
  • Add the garlic and cook a minute until fragrant.
  • Add the leeks and sautee, stirring occasionaly, until they begin to soften and separate into ribbons.
  • Add the frozen mushrooms (if using Trader Joe's Mushroom Mix). Otherwise, sautee the mixed mushrooms in a separate pan in batches (don't crowd the pan) until browned and then add them to the leek mixture.
  • Adjust the salt & pepper to taste.
  • Turn the heat up to medium high and add the vermouth. Let the alcohol evaporate and let the liquid reduce around 5 minutes.

Bake the Stuffing

  • Place the mixture into the buttered dish, and then sprinkle with the bread pieces on top.
    Mixed Mushroom, Leek & Sourdough Stuffing
  • Pour the melted butter over the bread and bake for 20 minutes, covered with foil. Remove the foil after 20 minutes, and bake for another 10 minutes. If crispier bread edges are desired, turn on the broiler for a minute. **Watch carefully so bread doesn't burn!**
    Mixed Mushroom, Leek & Sourdough Stuffing
  • Toss the stuffing mixture and place on a serving platter. There will be enough butter to soften the bread slightly while maintaining crispy edges. Sprinkle with chopped parsley.
    Mixed Mushroom, Leek & Sourdough Stuffing


What kind of mushrooms to use? 
Any combination of flavorful fresh, dried (soak in hot water for 15 minutes before using) or frozen mushrooms that are available would be suitable for this recipe. 
If available, for convenience & variety, I recommend Trader Joe’s mix (12 oz/340g per bag) that contains: 
  • Champignons (Agaricus Bisporus)
  • Oyster Mushrooms (Pleurotus Ostreatus)
  • Boletus (Boletus Edulis)
  • Slippery Jack Mushrooms (Suillus Luteus)
  • Extra-virgin olive oil
  • Sunflower seed oil
  • Parsley
  • Salt
  • Garlic


Calories: 354kcal | Carbohydrates: 28g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 380mg | Potassium: 362mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1164IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg
Tried this recipe?Mention @italianatheart_ or tag #italianatheartrecipes!
Mixed Mushroom, Leek & Sourdough Stuffing

Hi, I'm Kelly!

I invite you to join me as I document becoming a dual U.S.-Italian citizen, my travels in Italy to discover the best of regional food & wine, and my progress learning Italian, mostly through cooking & wine tasting!

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Chris from Shabby Sheep Design

I’ve only just finished breakfast here in Italy and now I’m hungry all over again! That looks like one tasty dish Kelly. Thanks for putting it out there. 🙂

LuLu B - Calabrisella Mia

It’s amazing how many stuffing recipes there are out there! This looks delicious! My dad would make an amazing stuffing for Thanksgiving….we still can’t seem to replicate it! Won’t give up trying though! 🙂