1 1/2 pounds multigrain or sourdough bread, cubed
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
1 carrot, chopped
2 stalks celery, sliced
8 ounces mushrooms, sliced
3 1/2 ounces shitake mushrooms, sliced
1/4 cup pecan pieces
2 teaspoons poultry seasoning
1/2 cup minced parsley
1 cup vegetable broth
freshly ground black pepper
6 portabello mushrooms, stems removed
2 teaspoons olive oil
1 cup white wine
2 tablespoons lemon juice

Place the bread cubes on a baking sheet and bake 20 to 25 minutes in a 300ºF oven stirring occasionally to brown

Heat olive oil and butter in a large skillet and sauté onions, carrots and celery until lightly browned. Add mushrooms, pecans and poultry seasoning, continue to sauté 2 minutes.

Add parsley and transfer to a large mixing bowl. Add toasted bread cubes and broth. Let sit 30 minutes. Season with salt and pepper. Cool.

Mound a portion of stuffing in each mushroom cavity. Place mushroom caps in a large pan in a single layer.

Mix olive oil, wine and lemon juice together and pour into pan. Cover with foil and bake 30 minutes. Remove cover and continue baking 15 minutes or until golden brown.