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1
Preheat oven to 400u00b0F.
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2
Coat a shallow 3-qt. baking dish or 9x13-inch baking dish with cooking spray or olive oil. Set aside.
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3
Cut bread into 3/4-inch pieces. Spread on a sheet pan.
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4
Bake bread cubes on middle rack of oven until lightly toasted, 10-12 minutes.
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5
Check to see that bread cubes are done. Add time as needed, and once done, remove from oven.
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6
Transfer bread cubes to a large bowl.
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7
Heat oil in a large nonstick frying pan over medium-high heat. Add mushrooms and salt and cook, stirring occasionally, until lightly browned, 10-12 minutes. Meanwhile, coarsely chop onions, celery, and carrots, and mince garlic; set aside. Transfer mushrooms to bowl with bread.
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8
Heat oil in frying pan over medium-high heat. Add onions, celery, carrots, garlic, sage, salt, and pepper and cook, stirring occasionally, until vegetables are softened and begin to brown, about 15 minutes. Transfer to bowl with bread mixture.
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9
Whisk together eggs, broth, parsley, salt, and pepper in a medium bowl. Pour egg mixture over bread mixture and toss well. Transfer stuffing to prepared baking dish. Cover dish with foil.
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10
Bake stuffing on middle rack of oven for 30 minutes.
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11
Uncover stuffing and bake until top is crisp and an instant-read thermometer inserted into center of stuffing registers 165u00b0F, about 20 minutes longer.
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12
Check to see that stuffing is done. Remove from oven or add time as needed.
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13
Let stuffing cool 10 minutes before serving.
