Gluten Free Mushroom Manchego Stuffing Recipe

Gluten-Free Mushroom Manchego Stuffing Recipe

Stuffing is one of my favorite parts of Thanksgiving dinner. A forkful of stuffing, turkey, and gluten-free gravy all in one bite? Well, now that’s the magic of the holidays! If you’re looking for a new stuffing recipe to try this Thanksgiving, I highly suggest my Gluten-Free Mushroom Manchego Stuffing recipe.

This delicious stuffing, made with Kinnikinnick gluten-free multi-grain bread, has Spanish influences with the mushrooms, sherry, and Manchego cheese. It works equally well on the side of turkey or ham and can be baked separately or stuffed into your Thanksgiving turkey.

I have made this adding a pound of chopped deli turkey, as well. This also makes for a nice main dish.

To make this a vegetarian recipe, use vegetable broth instead of chicken/turkey broth.

Plan the rest of your holiday menu with more gluten-free Thanksgiving recipes!

Gluten Free Mushroom Manchego Stuffing

4.20 from 5 votes
Gluten Free Mushroom Manchego Stuffing Recipe
Print Recipe

Gluten-Free Mushroom Manchego Stuffing Recipe

Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
Course: Side Dish
Cuisine: American, Spanish
Servings: 10 servings (or stuffs a 14-pound turkey)
Calories: 392kcal
Author: Gluten Free & More


  • 1 loaf Kinnikinnick gluten-free multi-grain bread
  • 10 tablespoons unsalted butter , divided
  • 1 large red onion , diced
  • 2 cloves garlic , minced
  • 1 leek , cleaned, cut in half lengthwise and thinly sliced
  • 1 pound portobello mushrooms , cleaned, stemmed, and gills removed
  • ¼ cup dry sherry
  • 3 cups gluten free chicken or turkey broth
  • 1 tablespoon fresh thyme leaves
  • Kosher salt
  • Black pepper
  • ¼ cup chopped fresh parsley
  • 1 cup chopped dates
  • 1 cup grated Manchego cheese
  • 2 large eggs , lightly beaten


  • Preheat oven to 250 degrees. Cut the bread into 1-inch cubes and place on a baking sheet in an even layer. Bake for 15 minutes, stirring once or twice. Let cool. Raise oven temperature to 350.
  • Melt 8 tablespoons butter in a large skillet over medium heat. Add the onion and cook until very soft, about 10 minutes. Add the garlic and cook for another 30 seconds. Add the mushrooms and cook until they have released their juices and the juices evaporate, about 15 minutes. Raise the heat, add the sherry, and cook until it has evaporated. Add the broth, and 1 teaspoon of both salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Put the toasted bread cubes into a large bowl. Pour the broth and vegetables over and toss well. Add the parsley, dates, and cheese, mix well. Taste and add more salt and pepper if needed. Stir in the eggs.
  • Put the mixture into a greased baking dish, dot with the remaining butter, cover with foil, and bake for 30 minutes. Remove the foil and bake or another 30-40 minutes or until golden.
  • The cooled stuffing can also be cooked inside a turkey.


Nutrition Facts
Gluten-Free Mushroom Manchego Stuffing Recipe
Amount Per Serving
Calories 392 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g50%
Cholesterol 85mg28%
Sodium 300mg13%
Potassium 383mg11%
Carbohydrates 41g14%
Fiber 3g12%
Sugar 15g17%
Protein 10g20%
Vitamin A 890IU18%
Vitamin C 5mg6%
Calcium 214mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cheese Kinnikinnick Mushrooms Stuffing Thanksgiving
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