Mushroom leek stuffing vote now Main DishVery Easy50 min Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 4 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 View the directions