Put a homemade twist on traditional bagged stuffing with a few simple additions.

Portobello Rosemary Stuffing

Spread bread cubes on a baking sheet. Bake, stirring occasionally, until cubes are toasted, 10 to 15 minutes.

Heat olive oil in a large saut&#233; pan over medium heat. Saut&#233; onions and mushrooms until onions are translucent and mushrooms are tender, about 15 minutes.

Add broth, butter and wine; stir until butter is melted and mixture begins to bubble.

In a large bowl, toss together toasted bread cubes, stuffing mix and rosemary. Slowly add the liquid mixture, toss until thoroughly combined. 

Transfer to a 13-by-9-inch casserole dish sprayed with non-stick cooking spray. 

Bake, covered, 30 minutes. Remove cover and continue baking for 10 to 15 minutes or until top is golden brown.