Vegan Portobello Mushroom Stuffing

Vegan Portobello Mushroom Stuffing

Yield: about 8 servings

4 large celery stalks w/leaves, diced

1 large onion, diced

2 cups portobello mushrooms, chopped

3 large cloves garlic, pressed

1½ tsp rubbed sage

1 TB dried thyme

1 TB dried rosemary

½ cup fresh Italian parsley, minced

9 cups day-old Italian bread, diced

1⅓ cup vegetable or chicken-like broth

½ cup light olive oil

2 tsp fine sea salt

1.  In a large pan, sauté the celery, onion, and mushrooms over medium high heat, with a pinch of salt and some oil, until everything gets nice and soft.

2.  Add garlic, sage, thyme, rosemary, and parsley, and sauté for another few minutes.

3.  In a large bowl, add sautéed mixture, diced bread, vegetable broth, olive oil, and salt. 

4.  Spread out on lightly greased cookie sheet.  Bake at 375º F for 45 minutes, or until golden and crispy on top.