Mushroom & Herb Stuffing
CAL P/SERVE
107
kJ P/SERVE
450
FAT P/SERVE
4.3g
SODIUM P/SERVE
232g
This can be made ahead of time, placed into the fridge and cooked when you cook your meat. Or cook ahead of time and serve at room temperature.
Ingredients
- 2 slices multigrain bread
- 1/2 onion, sliced
- 2 stalks celery, sliced
- 6 cup mushrooms, sliced
- Sprinkle thyme and rosemary
- Salt & pepper
- 1/2 cup chicken or vegetable stock
- 1 clove garlic, crushed
- 1 tbsp. olive oil
Method
- Cut your bread into large cubes, set aside. Preheat oven to 200C.
- In a non-stick frypan add olive oil and sauté onions, celery for 5 minutes until softened.
- Add mushrooms, continue to cook for 3 more minutes then add garlic and a sprinkle of thyme and rosemary then season with salt and pepper. Cook a further couple of minutes.
- Take off heat and place in a mixing bowl. Add multigrain bread cubes and mix. Place into a small oven proof dish then pour stock over mixture.
- Place in oven and cook for 30-40 minutes. Take out and serve with any meat dish.
Nutrition Table
Servings: 4
Serving size:130g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 450 kJ | 346 kJ |
| 107 Cal | 83 Cal | |
| Protein | 4.6 g | 3.5 g |
| Fat, total | 4.3 g | 3.3 g |
| - Saturated | 0.7 g | 0.5 g |
| Carbohydrate | 10.7 g | 8.2 g |
| - Sugars | 3.0 g | 2.3 g |
| Sodium | 232 mg | 179 mg |
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