Savory browned mushrooms and the scent of fresh dried herbs make this vegetarian stuffing one to remember. This mushroom stuffing makes a great side dish for grilled or roasted poultry, meat, or vegetables, and can be baked in bell peppers or acorn squash to make a superb vegetarian stuffing main dish.
Heat 2 tablespoons of olive oil in a Dutch oven (or a large, wide pot) over medium-high heat. Add mushrooms and cook for about 5 minutes, until moisture released by the mushrooms is reduced and mushrooms have started to brown.
Gradually add croutons to the mixture in the pot, stirring gently. Stir in parsley and season to taste with salt and pepper. Drizzle with the remaining 2 tablespoons of olive oil and bake on the center rack of the oven 30 to 35 minutes, or until the mushroom stuffing is nicely browned and cooked through.