Mushroom & Quinoa Challah Stuffing

Mushroom & Quinoa Challah Stuffing

This is a perfect vegetarian stuffing, crisp on the top and soft in the middle. The aroma will take over your kitchen, rivaling the pumpkin pie and turkey. It’s made extra healthy & delicious with so many Chosen ingredients – even chia seeds! Most importantly, it’s packed with tons of veggies, two types of onions, and an array of sautéed mushrooms. More veggies, less bread. 🙂



Mushroom & Quinoa-Challah Stuffing

Course Side Dish
Servings 12 servings


  • 1 small loaf challah bread (about 6-8 cups) cut into 1-inch cubes
  • 1 cup Chosen Foods Organic White Quinoa
  • 3 1/2 cups low sodium vegetable stock
  • 1/2 cup Chosen Foods Avocado Oil
  • 1 large leek (white part only) thinly sliced
  • 1 large red onion peeled and coarsely chopped
  • 2 red bell peppers chopped
  • 5 celery stocks chopped
  • 2 apples cored and chopped
  • 2 tbsp fresh rosemary finely minced
  • 1 tbsp fresh thyme finely minced
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup dry red wine
  • 2 1/2 pounds mixed baby portabella and white button mushrooms rinsed and quartered
  • 2 bunches collard greens (about 4 cups) ribs removed and sliced into 1/2-inch thick long ribbons
  • 1/2 bunch fresh parlsey roughly chopped
  • 2 tbsp Chosen Foods Organic Chia Seeds optional
  • 3 eggs
  • Chosen Foods Avocado Oil Spray for greasing


  1. Preheat the oven to 375F. Place the bread cubes on a large sheet pan and bake until golden, stirring occasionally, about 15 minutes. Transfer to a large mixing bowl and turn the oven temperature down to 350F.

  2. Meanwhile, cook the quinoa with 2 cups of the vegetable stock until tender, about 15 to 20 minutes. Drain and add the cooked quinoa to the bowl of toasted bread.

  3. Add ¼ cup of the avocado oil to one large skillet with a lot of surface area. Add the leeks and onions and cook until tender, stirring occasionally (about 10 minutes). Add the red peppers, celery, and apples and season with half of the minced herbs and generously with salt and pepper. Cook until tender, about 8 to 10 minutes. Pour in the red wine to de-glaze the bottom of the pan, and cook down for another 5 minutes. Transfer the mixture to the bowl with the toasted bread and quinoa.

  4. Return the large skillet to the stovetop over medium-high heat. Add the remaining avocado oil and heat until shimmering; add the quartered mushrooms and season with salt and black pepper. Sauté until the mushrooms have cooked down slightly and have browned on the edges. Remove from heat, add in the sliced collard greens, and chopped parsley and transfer to the bowl mixture. Sprinkle in the chia seeds and gently toss everything together.

  5. Grease an 8”x12” casserole dish, large skillet, or one of similar size with Chosen Foods Olive Oil Spray. In a small bowl whisk to combine the eggs, remaining vegetable stock and minced herbs. Add the egg mixture to the mixing bowl of bread, quinoa, and cooked vegetables and gently toss to combine. Transfer stuffing to prepared dish and bake for 30 minutes uncovered until the challah is crispy on the edges, and continue baking covered with tinfoil for the remaining 30 minutes until the stuffing is steaming and crispy, and the edges are golden. Serve warm. Stuffing will keep well in the fridge for up to 5 days, re-heat to enjoy for leftovers!

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