Portobello, shiitake and crimini mushrooms give this stuffing extra flavour, but feel free to use any combination or variety of mushrooms. Its great for chicken and turkey but you could also use it to stuff vegetables or tofu and substitute the chicken stock with vegetable stock to make it vegetarian.
Great recipe! Make sure to add the broth slowly to get the texture you like. I only used 2 1/2 cans, because we like it a little more firm. Also, I added a can of cream of chicken soup, it gave it a creamier consistency. (And I "kicked up" the garlic by doubling it, and added a hint of thyme, oregano, and sage.) Excellent!! - 09 Oct 2003 (Review from Allrecipes US | Canada)
Incredible Flavors! I used fresh Portabellos and dried Shitakes and Porcini mushrooms (soaked them in warm water before cooking). I also used vegetable broth instead of chicken. I cooked the mushroom/vegetable mixture the night before and refrigerated it. Then an hour before dinner I reheated the mushroom mixture and then continued the recipe. I used bread stuffing with the seasonings already mixed in. I only used about 2 cans of broth. Absolutely the best stuffing we have ever had! - 21 Dec 2003 (Review from Allrecipes US | Canada)
Made this recipe for thanksgiving and it was a huge mistake. After spending the money to buy all those mushrooms because I love mushroom only to dump the whole thing in the trash. The recipe ask for too much broth only if I knew I would have reduce it. The end result did not look like stuffing and didn't put it out for us to eat because it was too upsetting. The taste was there but it was just too soggy. - 23 Dec 2002 (Review from Allrecipes US | Canada)