Name: Rich Mushroom Stuffing
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Egg bread - 1 (1 pound) loaf; Fresh thyme, stemmed - 10 sprigs; Fresh rosemary, stemmed - 3 sprigs; Unsalted butter - 6 tablespoons; Diced onion - 2 cups; Celery, diced - 2 cups; Finely chopped portobello mushrooms - 2 cups; Vegetable broth - 3 cups; Unsalted butter, melted - ¼ cup; Salt, or more to taste - 1 teaspoon; Ground black pepper, or more to taste - 1 teaspoon

Ingredients for - Rich Mushroom Stuffing

1. Egg bread 1 (1 pound) loaf

2. Fresh thyme, stemmed 10 sprigs

3. Fresh rosemary, stemmed 3 sprigs

4. Unsalted butter 6 tablespoons

5. Diced onion 2 cups

6. Celery, diced 2 cups

7. Finely chopped portobello mushrooms 2 cups

8. Vegetable broth 3 cups

9. Unsalted butter, melted ¼ cup

10. Salt, or more to taste 1 teaspoon

11. Ground black pepper, or more to taste 1 teaspoon

How to cook deliciously - Rich Mushroom Stuffing

1 . Stage

Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Chop thyme and rosemary leaves; set aside.

4 . Stage

Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.

5 . Stage

Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.

6 . Stage

Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.