Mushrooms stuffed with sundried tomatoes (Denise Dozah)

Mushrooms stuffed with sundried tomatoes (Denise Dozah)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    OZ Dried Tomatoes (about 5)

  • 2

    TBS Olive Oil

  • 18

    White Mushrooms, stems pulled out and chopped, caps reserved

  • ¼

    C Shallots, finely chopped

  • C Fine dry bread crumbs

  • 1

    Large Egg yolk, beaten lightly

  • ¼

    C Fresh parsley leaves, minced

  • ½

    Tsp Dried Basil, crumbled

  • 2

    TSP Freshly grated Parmesan Cheese

Directions

Preheat oven to 400. In a small bowl soak in hot water for 5 minutes. Reserving 1 TBS 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, until tender. In a bowl stir together mushroom mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil and salt to taste. Mound stuffing in served mushroom caps and arrange caps in a lightly greased baking dish. Sprinkle with cheese and bake for 15 minutes.


Nutrition

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