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.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 110 (40%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 37.9mg||12 %|
|Sodium 487.6mg||17 %|
|Potassium 456.6mg||12 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 28.2g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
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