Gluten Free Caramelized Onion and Mushroom Stuffing Recipe {Vegetarian} – Not Enough Cinnamon (2024)

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Gluten Free Caramelized Onion and Mushroom Stuffing Recipe {Vegetarian} – Not Enough Cinnamon (1)

Funny story: as you know, I'm French, and as a Frenchie, I don't celebrate Thanksgiving (even though I do make a lot of Thanskgiving recipes for you guys!) and like most French people, I usually don't eat turkey for Christmas either.

So for the longest time, I just couldn't wrap my head around the fact that stuffing was served on the side.As in notinside the turkey. I mean, it's called "stuffing" right, so isn't it supposed to be used to STUFF the bird? As it turns out, yes, but also no, not necessarily. It's also very delicious on its own. *Mind = blown*.

Gluten Free Caramelized Onion and Mushroom Stuffing Recipe {Vegetarian} – Not Enough Cinnamon (2)

So today, I'm happy to introduce my very first stuffing recipe on NEC. In good NEC fashion though, you knew I couldn't just serve you a dish made mainly of bread and leave it as is. No, no, no. Instead, I thought about all your gluten intolerant guests (or maybe yourself!) and came up with this delicious gluten free caramelized onions and mushroom stuffing.

How do we make it gluten free? Well, just by using gluten free bread. Magic, I know. But honestly, it's just as good as any "real deal" stuffing I've tried (because, yes, I did catch up with my stuffing ignorance when I was living in Australia, where they do eat turkey for Christmas, just like the Brits) and even gluten gluttons would love it. As a mushroom fan, I naturally opted for a mushroom + caramelized onion stuffing - this is just a perfect combo for Fall!


Gluten Free Caramelized Onion and Mushroom Stuffing Recipe {Vegetarian} – Not Enough Cinnamon (3)

Gluten Free Caramelized Onion and Mushroom Stuffing Recipe {Vegetarian} – Not Enough Cinnamon (4)


Gluten Free Caramelized Onion and Mushroom Stuffing {Vegetarian}

CourseSide Dish


Servings 5 people

Calories 199 kcal


  • 4tablespoonsolive oildivided
  • 14slices(12oz - 340g) gluten-free breadcubed into 1” pieces
  • 3medium onionssliced into half moons
  • 2teaspoonssherry vinegar
  • 1small carrotchopped
  • 1celery stalkchopped
  • 2cupschopped shiitake mushroomsroughly chopped
  • 2cupschopped cremini mushroomsroughly chopped
  • 2garlic clovesminced
  • 2tablespoonschopped rosemary
  • 2tablespoonschopped sage
  • 2cupsvegetable broth
  • 1large eggwhisked
  • Sea saltto taste
  • Freshly ground pepperto taste


  1. Preheat oven to 400F/200C degrees. Add bread cubes to a large baking sheet in one even layer and drizzle with two tablespoons olive oil. Toss to coat, then bake for 10-12 minutes or until golden brown. Add to a large mixing bowl to cool and set aside.

  2. Add one tablespoon olive oil in a large sauté pan over medium high heat. Add onions, stirring often, until bottom of pan becomes browned (about 5 minutes). Add 2 tablespoons of water, and scrape up the browned bits using a wooden spoon. Continue cooking and repeat this process (waiting for pan to brown, adding water, scraping up with spoon), until onions are softened and a deep caramel color. Season with ½ teaspoon of salt and 2 teaspoon sherry vinegar. Add to large bowl with toasted bread.

  3. Wipe out same pan with a paper towel. Add another tablespoon of olive oil and heat over medium high. Add carrot and celery, stirring often, for 5 minutes or until they begin to soften. Then add all mushrooms, stirring occasionally, for 5-7 minutes or until mushrooms are browned and vegetables have all softened. Stir in garlic, rosemary and sage. Season with ½ teaspoon sea salt. Remove from the heat, and add bread and onion mixture in the pan. Stir in vegetable broth and whisked egg. Season with freshly ground pepper.

  4. Once well combined, add to a 9x9 baking dish in one even layer. Cover with foil and bake for 15 minutes, then remove foil and bake another 15-20 minutes or until topping is browned. Set aside to cool slightly before serving.

Recipe Notes

As you can see on the pictures, I cut the bread slices into big pieces but feel free to cut them smaller for a more traditional stuffing.

Nutrition Facts

Gluten Free Caramelized Onion and Mushroom Stuffing {Vegetarian}

Amount Per Serving (1 g)

Calories 199Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Cholesterol 32mg11%

Sodium 432mg19%

Potassium 588mg17%

Carbohydrates 18g6%

Fiber 4g17%

Sugar 7g8%

Protein 5g10%

Vitamin A 2395IU48%

Vitamin C 7mg8%

Calcium 58mg6%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Gluten Free Caramelized Onion and Mushroom Stuffing Recipe {Vegetarian} – Not Enough Cinnamon (5)

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Reader Interactions


  1. Pam

    I'm one of those people that think anything is better with caramelized onions and this recipe is no exception. Sounds yummy! And by the way, here in the south, we call it dressing, not stuffing - because we always serve it on the side - not stuffed in the turkey 🙂

    • Marie

      Now THAT makes a lot more sense! Dressing because it's not stuffed! 🙂

  2. Elaine @ Dishes Delish

    Yummy, this looks so delicious. I love the mushrooms and caramelized onions!!! It's also fun that it's gluten-free! I look forward to trying your recipe for Christmas!! As my hubby and I will be home alone! Yay. Beautiful and delicious recipe!!

    • Marie

      Yay hope you'll love it! You and hubby alone means you get to eat exactly what you want 😉

  3. Jenn

    I grew up on mushroom stuffing, so it's the only way if you ask me. This looks delicious!

    • Marie

      Mushrooms for the win!

  4. Traci @ The Kitchen Girl

    I love caramelized onions with ANYTHING, so this, I know will be a winner! Thanks for sharing...great recipe!

    • Marie

      Same here! Thanks Traci!

  5. maria long

    For the vegetarians on THanksgiving they can eat all the yummy sides.

Gluten Free Caramelized Onion and Mushroom Stuffing Recipe {Vegetarian} – Not Enough Cinnamon (2024)
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