Green Onion and Mushroom Stuffing
- Preparing Time: 30 minutes
- Total Time: 1 hour and 15 minutes
- Served Person: 8
- 3 tablespoons butter
- 1 1/2 teaspoons salt
- 1 pound cremini mushrooms sliced
- 3 tablespoons canola oil
- 1 large egg beaten
- 2 teaspoons fresh thyme chopped
- 1 tablespoon fresh oregano chopped
- 8 ounces whole grain bread cut into 3/4 inch cubes
- 8 ounces french baguette cut into 3/4 inch cubes
- 2 bunches green onions finely chopped
- 4 stalks celery finely chopped
- 2/3 cup fresh parsley chopped
- 2 teaspoons fresh sage chopped
- 3/4 teaspoons black pepper
- 1 3/4 cups low salt chicken broth
- Carbohydrate 32.5429150544427 g
- Cholesterol 37.8761718799054 mg
- Fat 12.2567749944891 g
- Fiber 4.38321876826679 g
- Protein 10.9812809360153 g
- Saturated Fat 3.76769618732439 g
- Serving Size 1 1 Serving (220g)
- Sodium 487.588682831488 mg
- Sugar 28.1596962861759 g
- Trans Fat 0.854571758985979 g
- Calories 277 calories
1. Preheat oven to 350 degrees. Arrange bread cubes on a baking sheet and toast in the oven until dry, about 10 minutes. 2. Spray a 3 quart baking dish with non stick cooking spray. Melt the butter with the oil over medium heat in a large pan. Add the mushrooms and sauté until they begin to soften and release their juices, about 8 minutes.. Add the green onions, celery, parsley, oregano, sage, thyme, salt and pepper. Sauté until the mushrooms are tender, about 10 minutes. Add the bread cubes and toss to coat. Add enough broth to the stuffing mixture to moisten. Mix in the egg. 3. Transfer the stuffing to the prepared dish. Spray a sheet of foil with nonstick cooking spray. Cover the stuffing with the foil and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crispy and golden, about 15 minutes more.
