Instructions: Put 1 tablespoon butter and the oil in an extra-deep, 12 inch nonstick skillet and heat at medium-high to melt the butter. Meanwhile, peel and coarsely chop the onion, adding it to the skillet as you chop. Cook, stirring from time to time, until soft, about 1 minute.

Coarsely chop the portobellos and add them to the skillet. Coarsely chop the button mushrooms and add them to the skillet. Add the garlic. Cook the mixture, stirring frequently, until the mushrooms have released their liquid, about 2 minutes.

Add the amount of water called for on the stuffing package. Add the seasoning packet from the package. Bring the mixture to a boil. Stir in the stuffing crumbs. Reduce the heat to low, cover the skillet, and cook for 5 minutes.

Meanwhile, place the nuts in a single layer on a microwave-safe plate and microwave at high, uncovered, for 1 minute. Stir and microwave 1 minute more or just until the nuts begin to crisp and are fragrant. Set aside.

Uncover the skillet and sprinkle the pecans over the stuffing. Fluff the stuffing with a fork, mixing well. Serve at once or remove from heat and let stand, covered, until ready to serve.

Note:
This recipe was tested with Stove
Top brand stuffing mix.

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