Mushrooms Stuffed with Sun-Dried Tomatoes
Description
Perfect for the table and with drinks. This light stuffed mushroom appetizer will take a worthy place on the holiday table. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Finely chop the shallot. Pass the garlic through a press. Chop the parsley leaves. In a small bowl, pour hot water over the tomatoes so that it covers them, and let stand for 5 minutes. Drain the water from the tomatoes, reserving 1 tablespoon of the soaking liquid. Finely chop the tomatoes. Trim the stems from the mushrooms and finely chop them; set the caps aside. Line a baking sheet with parchment paper or spray with oil. Place the mushrooms cap-side down and bake for about 10 minutes. Then remove from the oven and carefully drain the liquid that has collected at the bottom of the baking sheet. In a small skillet, heat the oil over medium heat. Sauté the chopped mushroom stems, shallot, and garlic, stirring, until the onion is soft. In a bowl, mix the mushroom mixture, breadcrumbs, chopped tomatoes, the reserved soaking liquid, egg yolk, parsley, basil, salt, and pepper to taste.
- 2
Step 2
2. Fill the mushroom caps with the filling and place them in an oiled baking dish or on parchment paper on a baking sheet. Sprinkle the mushrooms with grated Parmesan cheese and bake in the oven on the middle rack for 15 minutes.
- 3
Step 3
3. Let the appetizer cool slightly and serve.