Stuffed Mushrooms

These little mushrooms were a big hit yesterday. They were gone in about 10 minutes!

Stuffed Mushrooms

Recipe adapted from The Way the Cookie Crumbles

1 pkg white button mushrooms (approx 25-30)

1 T olive oil

3 shallots, finely diced

2 cloves garlic, minced

1/3 cup Italian bread crumbs

5-6 sun dried tomatos, packed in oil, chopped, reserve 1 tsp of soaking oil

1/4 cup grated parmesan cheese

1 egg yolk

1 tsp dried basil

1 tsp dried parsley

Preheat oven to 400 degrees. Remove stems from mushrooms and place caps face down on a baking sheet lined with parchment paper. Bake for approx. 10 minutes. Meanwhile, chop mushroom stems and saute with olive oil, shallots and garlic in a small skillet until shallots are soft. In a small bowl, mix bread crumbs, tomatos, herbs, and most of the parmesan (reserve approx 1 T to sprinkle on top). Add mushroom mixture and egg yolk. Stir to combine. Drain off any liquid from mushrooms. Turn mushrooms over and stuff with prepared mixture. Sprinkle tops with parmesan cheese and return to oven for approx. 15 minutes.