Mushroom leek stuffing

Ingredients

• 1 loaf whole-wheat sourdough bread
• 1 tablespoon olive oil, divided
• 1 libra portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
• 1 cup finely shredded carrots
• 1 cup finely chopped celery
• 1 large leek, trimmed, halved lengthwise and chopped
• 1/2 cup low-sodium chicken broth
• 1 teaspoon fresh ground black pepper
• 1 1/2 teaspoon dried thyme
• 1 tablespoon fresh rosemary
• 1 teaspoon Chile powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt