Mushrooms Stuffed with Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 ounce dried tomatoes (about 5, not packed in oil) |
2 tablespoons olive oil |
18 white mushrooms, stems pulled out and chopped fine and caps reserved |
1/4 cup finely chopped shallots |
1/3 cup fine dry bread crumbs |
1 large egg yolk, beaten lightly |
1/4 cup fresh parsley leaves, washed well, spun dry, and minced |
1/2 teaspoon dried basil, crumbled |
2 tablespoons freshly grated parmesan |
Directions:
1. Preheat oven to 400°F.
2. In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems and shallots, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.
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