Preheat the oven to 350°F (175°C).

Arrange the bread cubes in a single layer on a baking sheet and toast in the oven for approximately 15 minutes, or until they are golden brown. Remove from the oven and allow them to cool.

In a large skillet over medium heat, melt the butter. Add the onions, celery, and carrots, and cook for about 10 minutes until the vegetables have softened.

Stir in the garlic and mushrooms, and continue to cook for an additional 5 minutes until fragrant and tender.

In a large bowl, combine the toasted bread cubes with the sautéed vegetables, fresh parsley, and rosemary.

Pour the vegetable broth over the mixture, stirring gently to ensure the bread is evenly moistened.

Add the beaten eggs and Parmesan cheese, mixing until everything is well incorporated. Season with salt and freshly ground black pepper to taste.

Transfer the stuffing mixture to a greased 9x13-inch baking dish. Cover the dish with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is crisp and golden brown.

Remove from the oven and let the stuffing rest for 10 minutes before serving.