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Baked Stuffed Portobello Mushrooms

1 1/2 pounds multigrain or sourdough bread, cubed
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
1 carrot, chopped
2 stalks celery, sliced
8 ounces mushrooms, sliced
3 1/2 ounces shiitake mushrooms, sliced
1/4 cup pecan pieces
2 teaspoons poultry seasoning
1/2 cup minced parsley
1 cup veg broth
freshly ground black pepper

6 portobello mushrooms, stems removed
2 teaspoons olive oil
1 cup white wine
2 tablespoons lemon juice

Place the bread cubes on a baking sheet and bake 20 to 25 minutes
in a 300 F oven stirring occasionally to brown.

Heat olive oil and butter in a large skillet and saute onions,
carrots and celery until lightly browned. Add mushrooms, pecans
and poultry seasoning, continue to saute 2 minutes. Add parsley
and transfer to a large misxing bowl. Add toasted bread cubes and
broth. Let sit 30 minutes. Season with salt and pepper. Cool.

Mound a portion of stuffing in each mushroom cavity. Place mushroom
caps in a large pan in a single layer. Mix olive oil, wine and
lemon juice together and pour into pan. Cover with foil and bake
30 minutes. Remove cover and continue baking 15 minutes or until
golden brown.


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