Stuffed Mushrooms

This is a great healthy recipe! However, for the engagment party we added about 1/4 cup Parmesan to the mixture to add even more flavor! They were great and I'd recommend adding the extra parm if you are not worried about the extra calories.
I've made these for two different parties and I have never had leftovers.


My mom was asking for this recipe the other day, I'd say it is definitely a success when such a great cook is asking ME for a recipe!!:)

Ingredients:

Makes ~20

~5 sun-dried tomatos (rinse oil off with water)

20 white mushrooms (stems removed and save)

2 Tbs. Olive oil
2 garlic cloves

2-3 shallots

1/3 cup bread crumbs

1 egg yolk beaten lightly

1/4 cup fresh parsley

1/2 tea. dried basil

2 Tbs. grated Parmesan

1. Preheat oven to 400.

2. Take stems out of the mushrooms and put in a food processor. Lay the mushroom caps on a baking sheet or pan and cook face down ~10 minutes, or until liquid puddles underneath. Remove from oven and remove liquid and turn caps around so they are ready to be filled.

3. Mince mushroom stems, garlic, and shallots. Heat in a skillet over med heat until shallots are softened.

4. In a bowl stir together bread crumbs, tomatos, yolk, parsley, basil, and mushroom mixture. Add salt and pepper to taste, this is also when you can add the 1/4 cup of parmesan cheese if you desire.

5. Stuff the mushrooms with the mixture and sprinkle with parmesan cheese.

6. Bake ~15 min or until cheese on top is slightly melted.