Mushroom-Artichoke Stuffing

• 1 1/2 cups unsalted chicken stock
• 2 eggs
• 12 ounces toasted sourdough bread cubes
• 1 tablespoon olive oil
• 12 ounces exotic mushroom blend
• 1 tablespoon chopped fresh thyme
• 1 (9-ounce) package thawed frozen artichokes
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• Cooking spray
• 1 ounce shaved Parmesan cheese

1. Combine 1 1/2 cups unsalted chicken stock and 2 eggs. Add 12 ounces toasted sourdough bread cubes.
2. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Saute 12 ounces exotic mushroom blend and 1 tablespoon chopped fresh thyme 6 minutes. Add 1 (9-ounce) package thawed frozen artichokes, 2 teaspoons minced fresh garlic, 1/2 teaspoon pepper, and 1/4 teaspoon salt; saute 2 minutes. Stir into bread mixture.
3. Bake stuffing at 350u0b0 for 45 minutes in an 11 x 7-inch -baking dish coated with cooking spray. Top with shaved Parmesan cheese after baking.

eggs, bread cubes, olive oil, mushroom blend, thyme, artichokes, fresh garlic, pepper, salt, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/mushroom-artichoke-stuffing (may not work)