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Side Stuffing with Artichokes and Cremini Mushrooms


Intro: This recipe includes two vegetables that reach their peak in spring: artichokes and cremini mushrooms.

Tip: We used Parmesan and cremini mushrooms in this dish, but your favorite cheese or mushrooms can be substituted in this versatile recipe.

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  • 16 cups day-old Italian bread, diced in large cubes
  • 4 Tbsp butter
  • 1 lb sweet Italian sausage, casings removed
  • 3 cloves garlic, chopped
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 4 cups cremini mushrooms, sliced
  • 1 Tbsp fresh rosemary, chopped
  • 1/2 tsp ground black pepper
  • 1 (14.5 oz) can artichoke hearts, quartered
  • 2 cups chicken broth
  • 1 cup Parmesan cheese, grated



Step 1

Preheat the oven to 350°F. Spray a 3.5-quart casserole dish with cooking spray.

Heat the butter in a large sauté pan over medium heat until melted. Add the sausage, garlic, onions, celery, and mushrooms. Crumble the sausage with a spoon and sauté until fully cooked and the vegetables are soft.

Add the chicken stock, rosemary, and pepper. Bring to a boil and simmer for 1 minute.

Pour the hot mixture into a large mixing bowl then add the cubed bread, a 1/2 cup Parmesan, and the artichokes. Fold gently and transfer the mixture to the prepared casserole dish. Top with remaining parmesan.

Bake for 40 minutes, or until lightly browned.

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