Affair with Mushrooms..

I love mushrooms and use them in dishes as often as I can. Over the weekend I was down to stale bread, a box of white cap mushrooms and had no desire to run to the grocery store. So I got creative.
Following is an "on hand" recipe I made up by combining the things I keep in the cupboard and frig -

Savory Mushroom Bread Pudding

1 Loaf Stale French Bread, broken into pieces
About 1-1/2 Cups Sliced White Cap Mushrooms
1 Medium Onion, Chopped
2 Garlic Cloves, Crushed
2 Tbs Veggie Oil for cooking + bit more to prepare baking pan
Salt & Pepper
2 Tsp Bell's Poultry Seasoning
1 T dried Rosemary
4 Tbs Butter
1 14oz Can Chicken Stock - Low Sodium

Preheat Oven 375 degrees F
Heat oil in saute pan and add garlic and onion
Salt and pepper and cook until onions are translucent and soft
Add Bell's and Rosemary and cook for 30 seconds before adding mushrooms
Let cook until mushrooms reduce and are browned
Meanwhile place stock and butter in microwaveable bowl
Melt/warm in microwave, about 1-1/2 minutes high
Place bread chunks in large mixing bowl
Add cooked, hot mushrooms and mix
Pour 3/4 of butter-stock into mixture and mix so that all is saturated
Oil baking pan and then pour bread mixture in, spread evenly
Pour remaining butter-stock
Bake for 45 minutes to 1hr until stock evaporated but bread is still soft

I know it's just "stuffing" without a custard but the bigger chunks of moist bread makes it more of "pudding"