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Skillet Mushroom and Cashew Nut Stuffing
Earthy brown-cap mushrooms and toasted cashews give this vegetarian stuffing a deeply satisfying, meaty texture. You'll love how the rich, buttery onions build a savory base, while fresh parsley cuts through with a bright, herbal note. It's a comforting side that holds its own next to holiday roasts or a hearty Sunday dinner. Beaten eggs bind the fresh breadcrumbs together, ensuring every scoop is perfectly moist.
Equipment
- Skillet
- Stovetop
Ingredients
- 2 onions, finely chopped
- 50g (2oz) butter
- 450g (1lb) brown-cap mushrooms, roughly chopped
- 4 tbsp freshly chopped parsley
- 75g (3oz) salted cashew nuts, toasted and roughly chopped
- 125g (4oz) fresh white breadcrumbs
- 2 large eggs, beaten
- salt and ground black pepper
Instructions
- 1Melt the butter in a large skillet over medium heat. Add the finely chopped onions and fry for 8 minutes until they're soft and golden brown. Taking your time here builds a sweet, savory foundation for the dish.
- 2Stir the roughly chopped mushrooms into the onions. Continue frying for 4 to 5 minutes until the mushrooms release their liquid and the moisture completely evaporates. Cooking off this water prevents a soggy final texture.
- 3Remove the pan from the heat and stir in the fresh parsley, toasted cashew nuts, and white breadcrumbs. Let the mixture cool slightly so you don't scramble the eggs, then pour in the beaten eggs. Season generously with salt and black pepper, and mix everything thoroughly.
Notes
- Make ahead: You can prepare the vegetable and nut mixture a day in advance. Store it in the fridge and stir in the breadcrumbs and eggs just before using.
- Prep: If you don't have fresh breadcrumbs, pulse a few slices of day-old white bread in a food processor until coarse.
- Usage: Use this mixture to stuff a holiday roast, or bake it in a buttered casserole dish at 375F for 25 to 30 minutes until golden and crispy on top.