PREHEAT oven to 350°F.
CUT bread slices into small cubes (about ½-inch).
SAUTÉ mushrooms in a pan with butter over medium heat. Add thyme, Black Truffle Sea Salt, 4 Peppercorn Spice Blend, and Romano Cheese Powder. Cook for 7-8 mins to soften. Add sherry and sauté for 1 additional min. Transfer mushrooms to a mixing bowl. Continue cooking juices in pan until thick and syrupy. Add reduced juices back into mushrooms. Add Boursin cheese and green onions. Mix thoroughly.
REMOVE to a large bowl and add bread. Toss. Pour chicken broth over top to moisten the stuffing.
PRESS into a large baking pan.
BAKE for 10-15 mins or until the stuffing begins browning.
Yield: 4-6 servings
Total Time: 35 mins
Prep: 10 mins
Cook: 25 mins