Portobello Pecan Stuffing - cooking recipe

Ingredients

2 Tbsp. butter
1 tsp. vegetable oil
1 c. coarsely chopped onion
2 Portobello mushroom caps, cleaned and coarsely chopped (about 6 oz.)
8 oz. pre-sliced button mushrooms, cleaned and coarsely chopped
1 tsp. minced garlic
1 (6 oz.) box reduced-sodium poultry stuffing mix
water (see stuffing mix pkg.)
3/4 c. chopped pecans

Preparation

Put butter and oil in an extra-deep nonstick skillet; heat at medium-high. Add onion; cook, stirring occasionally, until soft, about 1 minute. Add garlic and chopped Portobello and button mushrooms; cook, 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 stuffing package. Bring the mixture to a boil. Stir in the stuffing crumbs. Reduce heat to low. Cover and cook 5 minutes.