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Ingredients
- 1/2 OZ Dried Tomatoes (about 5)
- 2 TBS Olive Oil
- 18 White Mushrooms, stems pulled out and chopped, caps reserved
- 1/4 C Shallots, finely chopped
- 1/3 C Fine dry bread crumbs
- 1 Large Egg yolk, beaten lightly
- 1/4 C Fresh parsley leaves, minced
- 1/2 Tsp Dried Basil, crumbled
- 2 TSP Freshly grated Parmesan Cheese
Preparation
Step 1
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.
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