Gluten-Free Whole-Grain Stuffing Squares

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5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain, cut into 1/2-inch pieces, toasted, cooled and finely crushed

5 tablespoons olive oil

One 8-ounce package mushrooms, thinly sliced

1 medium onion, finely chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup shredded carrots

1/2 cup finely chopped celery

1/4 teaspoon baking soda

2 large eggs, beaten with 1/4 cup water