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sundried tomato stuffed mushrooms
- 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
Directions:View on Smitten Kitchen
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