1. Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking pan with vegetable cooking spray.
2. In a medium bowl, combine porcinis and hot water. Let stand until mushrooms soften, about 20 minutes. Use a slotted spoon to transfer mushrooms to a cuttingboard and chop finely; set aside. Strain the soaking liquid through a cheesecloth or a fine-mesh strainer into a 4-cup measuring cup, leaving any sediment behind. Add enough broth to measure a total of 2 1/2 cups liquid.
3. While porcinis soak, place bread cubes on a large baking sheet. Bake until lightly crisp, tossing the cubes a few times, about 12 minutes. Let cool on the sheet.
4. In a large stockpot, heat oil over medium heat. Add onions and garlic and cook, stirring occasionally, until softened, about 8 minutes. Raise heat to medium-high and add the shiitake, portabella, and baby bella mushrooms and celery. Cook, stirring frequently, until all the liquid from the mushrooms evaporates, about 18 to 20 minutes. Stir in the thyme and reserved porcini; cook 1 minute more. Remove from heat and let cool to lukewarm, about 15 to 20 minutes. Add bread cubes to pot and stir to distribute mushroom mixture evenly.
5. In a large bowl, whisk eggs. Whisk in porcini-broth liquid, salt, and pepper. Stir the liquid into the bread mixture until liquid is absorbed, about 1 minute. Add parsley and mix to distribute.
6. Transfer stuffing to prepared pan and cover pan with foil. Bake for 40 minutes. Remove foil and bake until cooked through and the top is browned and crisp, about 25 to 30 more minutes. Serve warm.
Source: Hannaford fresh Magazine, November - December 2012