Serves 10-12

Ingredients:
• 1 large loaf whole grain bread, cut into 3/4-inch cubes (about 12 cups total)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 pound chopped white mushrooms
• 4 large shallots, chopped
• 3 celery stalks, chopped
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped mixed fresh herbs such as sage, thyme, marjoram and oregano
• 1 1/4 teaspoons fine sea salt
• 1/2 teaspoon ground black pepper
• 3 cups low-sodium vegetable broth

Method:
1. Spread bread cubes on two large baking sheets; let sit on the counter overnight, or bake in a 300°F oven until just dried, about 15 minutes. Place in a large bowl.
2. In a large skillet, heat oil and butter over medium heat. Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes. Stir in shallots and celery and cook 3 minutes longer. Stir in parsley, herbs, salt and pepper; remove from heat and spoon mixture over bread. Stir in broth and let sit a few minutes for it to be absorbed.
3. Heat oven to 350°F. Spoon stuffing into a large baking dish. Smooth the top and bake until browned and crisp, about 50 minutes.

Nutrition:
Per serving (about 7oz): 180 calories, 6g total fat, 1.5g saturated fat, 5mg cholesterol, 430mg sodium, 29g total carbohydrate (6g dietary fiber, 3g sugar), 6g protein

Simplified Tip:
When it comes to selenium content, mushrooms surpass all other produce. With significant amounts of selenium in every serving, mushrooms could turn out to be important ingredients in a cancer-fighting diet, especially in lowering the risk of prostate cancer.