2 1/2 cups
gluten-free chicken broth
white onion, chopped
1 8 ounces
package sliced baby bella mushrooms
fresh thyme, chopped
fresh rosemary, chopped
gluten-free multigrain bread, toasted and cut into 1 inch pieces
- Pre-heat oven to 350°F. Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.
- In a large bowl mix bread pieces, mushroom mix and 1 1/2 cups hot broth. Stir to combine and pour into 9 x 13” greased pan. Pour 1 cup hot broth over the top and cover with foil. Bake for about 25 minutes, remove foil and bake for about 10 more minutes.
September 21, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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