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Categories:Viewed: 74 - Published at: 7 years ago
Ingredients
- 2 Tbsp. butter
- 1 tsp. vegetable oil
- 1 c. coarsely chopped onion
- 2 Portobello mushroom caps, cleaned and coarsely chopped (about 6 oz.)
- 8 oz. pre-sliced button mushrooms, cleaned and coarsely chopped
- 1 tsp. minced garlic
- 1 (6 oz.) box reduced-sodium poultry stuffing mix
- water (see stuffing mix pkg.)
- 3/4 c. chopped pecans
Method
- Put butter and oil in an extra-deep nonstick skillet; heat at medium-high. Add onion; cook, stirring occasionally, until soft, about 1 minute. Add garlic and chopped Portobello and button mushrooms; cook, stirring frequently, until the mushrooms have released their liquid, about 2 minutes. Add the amount of water called for on the stuffing package. Add the seasoning packet from the stuffing package. Bring the mixture to a boil. Stir in the stuffing crumbs. Reduce heat to low. Cover and cook 5 minutes.
