Go Back

Pretzel Bread Quinoa Stuffing with Garlic Butter Mushrooms

No ratings yet
Leave a Review »


  • 1 1/2 cups cooked quinoa
  • 6 cups pretzel bread cubes, about 1/2-inch cube size
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 8 ounces cremini mushrooms, sliced
  • 8 ounces shitake mushrooms, sliced
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups low-sodium chicken stock
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme


  • Preheat the oven to 375 degrees F. Place bread cubes on a baking sheet and bake them for 8 to 10 minutes, just until they are firm and almost stale, but not too brown.
  • Heat a large skillet over medium-low heat and add butter and olive oil. Add in the shallots and mushrooms and stir to coat. Cook, stirring occasionally, until the mushrooms soften, about 6 to 8 minutes. Add in 3/4 cup of the stock and bring the mixture to a simmer. Stir in the garlic and cook for 30 seconds, then turn off the heat. Season the mushrooms with the salt and pepper.
  • In a baking dish (9×13-inch will work, so will something slightly smaller), toss the bread cubes, quinoa and mushroom mixture together. Stir in the sage, parsley and thyme. Drizzle the remaining stock over top evenly, adding a bit more if the bread looks very dry. I like my stuffing a bit crunchy, so if you prefer your’s to be super soft, add more stock. I find that with the salty pretzel bread and the stock, there is no need for more salt. Bake the stuffing for 35 to 40 minutes, until slightly golden on top. Tent it with aluminum foil if it becomes too brown.

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!