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.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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