Mushroom loaf with stuffing

My favorite part of Thanksgiving is stuffing. My mom always makes an extra batch just for me. It will be easy to make vegetarian: swap vegetable broth for chicken broth. Ta-da!
I also use whole-grain bread instead! (yay, fiber!)
But the definition implies that stuffing is only part of the story. What good is stuffing without a stuffee?
Exactly.
Round up:
4 portobello caps (100+/-; no g fat!)
3 slices of whole-grain bread, toasted (240; 3)
1/4 c onion (20; 0)
1/4 c celery (20; 0)
3 cloves garlic, chopped (12; 0)
1 T olive oil (120; 13.5)
2 handfuls of herbs, chopped (sage, thyme, rosemary, parsley) (almost no calories, no fat)
1/2 c vegetable broth (10; 0)
total: (522; 16.5)

Remove stems from portobello caps and chop them. Heat olive oil in pan over medium heat. Then add vegetables and garlic. Cook until golden brown, about five minutes. Add herbs and cook another minutes. Add vegetable broth and scrape bottom often. Chop toasted bread and mix into the veggies and broth. Mix well and season with salt and pepper to taste.

Set aside.

Preheat oven to 350 degrees. Grease a loaf pan and put two portobello caps in the bottom. Cover with the stuffing and top with the final two mushrooms. Bake 30 minutes.

Slice and serve with gravy.

gravy:
2 T wheat flour (25 calories; .5)
1 c vegetable broth (20)
3 cloves garlic (12)
1/4 c onion (20)
1/4 c celery (20)
2 T olive oil (240; 27)

1/4 c soymilk (20; 1)

handful chopped herbs (same as above: parsley, sage, thyme, rosemary)
total: (357; 278.5)
Heat olive oil over medium heat, then add garlic and vegetables. Saute for about five minutes, add herbs, then the flour and cook another two minutes. Add vegetable broth and soymilk and let cook until it reaches the desired consistency (about 5-7 minutes). Correct seasoning with salt and pepper. Serve over mushroom loaf!

Makes 2-4 servings! (2=430 calories; 22.5 grams of fat)
(4=220 calories; 11.5 grams of fat)

traditional turkey and gravy with stuffing:
200 calories for 1/2 cup stuffing
300 calories for 1/3 cup gravy
225 for 3 ounces of white and dark meat turkey