Sundried Tomato Stuffed Mushrooms

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover for 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.

Lay mushroom caps, stems removed, face down on a baking sheet either lightly sprayed with cooking spray or lined with parchment paper. Bake them for approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off the liquid that has gathered in the bottom of the pan, and then, again carefully, turn mushroom caps over so they are ready to be filled.

In a small skillet, heat oil over moderate heat until hot but not smoking and cook chopped mushroom stems, shallots, and garlic, stirring until shallots are softened.

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

Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan used to roast the mushrooms.

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