Depending on how big the baguette is, you may get two extra ramekins from this portobello stuffing mixture.
|Butter (for the dishes)|
|1||French baguette (16 inches), cut into 1-inch pieces and left out to dry for 20 minutes|
|3||tablespoons olive oil|
|Salt and pepper, to taste|
|½||cup (1 stick) butter|
|4||stalks celery, coarsely chopped|
|1||Spanish onion, coarsely chopped|
|2||portobello mushrooms, chopped|
|2||tablespoons fresh thyme|
|2||tablespoons fresh sage|
|1¼||cups chicken stock|
1. Set the oven at 375 degrees. Butter
10 ramekins or other individual baking dishes (½ cup capacity each). Have on hand a rimmed baking sheet.
2. In a bowl toss the bread pieces with the oil and salt. Spread the pieces on the baking sheet. Toast in the oven, turning several times, for 25 minutes or until they are lightly browned. Return to the bowl. Wipe off the baking sheet.
3. Meanwhile, in a large skillet, melt the butter. Add the celery, onion, salt, and pepper. Cook, stirring often, for 10 minutes. Add the mushrooms and cook, stirring, for 5 minutes more.
4. Add the celery mixture to the bread with the thyme and sage. Mix well
5. Pack the stuffing into the ramekins. Spoon 1 tablespoon of the stock over each one. Set them on the baking sheet.
6. Bake the ramekins for 25 minutes or until the tops are golden. Heat the
remaining chicken stock and spoon
1 tablespoon onto each ramekin.