Mushroom Brioche Stuffing with Fontina & Herbs

Ingredients

• 1 (14 oz) loaf brioche bread, cubed into ¾” pieces
• Olive oil
• Kosher salt
• ¼ cup olive oil
• 1 lb mushrooms, sliced ¼” (use a mix of shiitake, portobello, cremini, etc.)
• 1 small onion, diced
• 2 celery stalks, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp butter
• ¼ cup chopped mixed herbs (such as parsley, oregano, sage, rosemary, or thyme)
• 2 eggs
• 2 cups vegetable stock
• ¼ lb fontina cheese, shredded
• Freshly cracked black pepper

Instructions

1. Prepare the Bread:

   • Preheat your oven to 350°F (175°C).
   • Spread the cubed brioche bread onto a sheet pan. Drizzle with olive oil and toss well to coat. Spread the bread cubes into an even layer and season with a pinch of kosher salt.
   • Bake in the preheated oven for 12-15 minutes until the bread is golden and crisp. Set aside.

2. Cook the Mushrooms:

   • Heat a 12” cast iron skillet over medium-high heat. Add ¼ cup of olive oil.
   • Once the oil is hot, add the sliced mushrooms. Cook for 4-5 minutes, stirring often, until the mushrooms are golden and tender. Season with salt and freshly cracked black pepper to taste.
   • Transfer the cooked mushrooms to a plate and set aside.

3. Sauté the Vegetables:

   • In the same skillet, add another drizzle of olive oil to coat the bottom. Add the diced onion and sliced celery.
   • Sauté for about 8 minutes until the vegetables are caramelized, stirring occasionally.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the butter and let it melt. Add the chopped herbs and mix well.
   • Turn off the heat and let the mixture cool slightly.

4. Combine the Ingredients:

   • In a large mixing bowl, whisk together the eggs and vegetable stock.
   • Add the toasted brioche cubes, sautéed vegetable mixture, half of the cooked mushrooms, and half of the shredded fontina cheese to the bowl.
   • Gently fold the ingredients together until well combined, ensuring all the bread cubes are moistened and nothing looks dry.

5. Assemble and Bake:

   • Transfer the mixture back into the cast iron skillet.
   • Top with the remaining mushrooms and the rest of the shredded fontina cheese.
   • Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the stuffing is fully cooked through.

6. Serve:

   • Remove the skillet from the oven and let the stuffing rest for a few minutes.
   • Serve hot, garnished with freshly cracked black pepper and any extra herbs you have on hand.

Tips and Variations

Tip 1: For an added depth of flavor, try using a combination of different mushroom varieties. Each type of mushroom will bring its unique taste and texture to the dish.

Tip 2: If you prefer a heartier stuffing, you can add cooked sausage or bacon to the mix. Simply cook the meat separately, crumble it, and fold it into the stuffing along with the vegetables and bread.

Variation: For a vegan version, substitute the eggs with a flaxseed mixture (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use a plant-based cream or broth instead of vegetable stock. Replace the butter with a vegan butter alternative and use dairy-free cheese.

Storage and Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or reheat the entire dish in a 350°F oven for about 15 minutes, or until heated through.

Conclusion

This mushroom and fontina brioche stuffing is a delightful and comforting dish that adds a gourmet touch to any meal. The combination of earthy mushrooms, fragrant herbs, and creamy cheese makes this stuffing irresistible. Enjoy it as a standout side dish at your next gathering or as a cozy, savory main course for a weeknight dinner.!!!