Mushroom leek stuffing

Ingredients

• 1 loaf whole-wheat sourdough bread
• 1 tablespoon olive oil, divided
• 1 libra portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
• 1 cup finely shredded carrots
• 1 cup finely chopped celery
• 1 large leek, trimmed, halved lengthwise and chopped
• 1/2 cup low-sodium chicken broth
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoon dried thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon Chile powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt

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Preparation

• Preheat oven to 350°F. Slice bread (if not already sliced) and discard crusts. Cut bread into 3/4-inch cubes.
• Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through.
• Transfer to a very large bowl. Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes.
• Add mushrooms to bowl with bread. Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek.
  
• Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.
• Add remaining ingredients to bread bowl and stir gently to combine. Bread should be moist, not dry or soggy.
• Coat a large (about 9 x 13-inch) baking dish with olive oil cooking spray and add stuffing.
• Cover tightly with foil and bake for 20 minutes. Then remove foil and bake for 10 to 15 more minutes or until lightly browned.

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