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3 oz sun-dried tomatoes (about 15, either dry
or packed in oil)
3 oz olive oil
50 medium mushrooms, stems pulled out and chopped fine and caps reserved
3/4 cup chopped shallots
1 cup dry bread crumbs
3 egg yolks
3/4 cup fresh parsley leaves, or perhaps some other herbs
1/2 tablespoon dried basil
freshly grated Parmesan
Preheat oven to 400°F. Chop shallots and partially cook them in pan in a little
oil. In a small bowl soak tomatoes in hot water for 5 minutes to make them
easier to chop. Finely chop them (may not be doable in food processor). Mix the
chopped mushroom stems, shallots, tomatos, bread crumbs, egg yolks, parsley,
basil, and salt to taste. Mound stuffing in mushroom caps and arrange on a
lightly greased shallow baking dish. Sprinkle mushrooms enerously with Parmesan
and bake in middle of oven 15-20 minutes. Serve warm.
Sun-Dried Tomato Stuffed Mushrooms