Dried-Tomato-Stuffed Mushrooms

1. 1

   Preheat oven to 400F.

2. 2

   and lightly grease baking dish.

3. 3

   Chop reserved mushroom stems fine.

4. 4

   In a heavy skillet cook chopped stems and scallion in butter over moderately low heat, stirring, until stems are very tender.

5. 5

   Stir in tomatoes, bread crumbs, 1 tablespoon of cheese, and salt and pepper to taste.

6. 6

   Divide mixture among mushroom caps, mounding it slightly, and sprinkle with remaining tablespoon cheese.

7. 7

   Arrange mushrooms in prepared baking dish and bake 12 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.