Mushrooms Stuffed with Sun-Dried Tomatoes

1. 1

   Preheat oven to 400F.

2. 2

   In a small bowl soak tomatoes in hot water to cover 5 minutes.

3. 3

   Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.

4. 4

   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.

5. 5

   In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste.

6. 6

   Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish.

7. 7

   Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

No nutritional information available.

No additional tips available.