Sundried Tomato Stuffed Mushrooms
Rating
0 out of 5 stars
(0)
Ingredients
18 hors d’oeuvres
- 1/2 ounce dried tomatoes (about 5, not packed in oil)
- 2 tablespoons olive oil
- 18 white mushrooms, stems pulled out and chopped fine and caps reserved
- 1/2 cup finely chopped shallots
- 2 garlic cloves, minced
- 1/3 cup fine dry bread crumbs
- 1 large egg yolk, beaten lightly
- 1/4 cup fresh parsley leaves, washed well, spun dry, and minced
- 1/2 teaspoon dried basil, crumbled
- 2 tablespoons freshly grated Parmesan
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
In a bowl, stir together mushroom mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste.
Step 6
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.
Step 7
Sprinkle mushrooms with Parmesan and bake in the middle of the oven for 15 minutes.
Step 8
Save recipe for the next time?
Chef's notes
If using oil-packed tomatoes, you can skip the soaking step.
For an extra flavor boost, consider adding a crumbled strip or two of bacon or a pinch of cayenne pepper.
