1 lb. mushrooms
8 oz. bag of shredded carrots
1 small sweet onion, diced
1 clove garlic, minced
3 stalks celery, finely chopped
2 cans of water chestnuts, drained and finely chopped
1 qt. chicken broth
1 16 oz. bag of herbed stuffing
- Saute onion, garlic, celery and carrot in 2T. butter. Set aside.
- Saute mushrooms
- Add stuffing, chestnuts, and veggies to mushrooms.
- Add broth to moisten.
- Spoon into a baking dish.
- Bake at 350 until bubbly.