Stuffed Mushrooms With Sun Dried Tomato Recipes

MUSHROOMS STUFFED WITH SUN-DRIED TOMATOES

Mushrooms Stuffed with Sun-Dried Tomatoes image

Categories Mushroom Tomato Cocktail Party Vegetarian Quick & Easy Gourmet

Yield Makes 18 hors d'oeuvres

Number Of Ingredients 9

Ingredients

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
1/4 cup finely chopped shallots
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

Steps:

Preheat oven to 400°F.
In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems and shallots, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

STUFFED MUSHROOMS WITH SUN-DRIED TOMATO

Stuffed Mushrooms with Sun-Dried Tomato image

Categories Mushroom Tomato Bake Broil Cocktail Party Vegetarian Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 7

Ingredients

24 mushrooms (about 2 1/2 pounds), the stems removed and chopped fine, reserving 1 cup, and the caps left whole
12 ounces sun-dried tomatoes packed in oil, drained, reserving 4 tablespoons of the oil, and the tomatoes minced
1/3 cup finely chopped shallot
1 teaspoon finely chopped garlic
a pinch of crumbled dried thyme
3 tablespoons heavy cream
freshly grated Parmesan for sprinkling the mushrooms

Steps:

Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet. In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350°F. oven for 12 to 18 minutes, or until the filling is heated through.

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