Mushrooms stuffed with sundried tomatoes (Denise Dozah)

By á-20085

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.