Prep Time:
Yield:Description
Stuffed mushrooms make a great dish for parties or special occasions and can double as an appetizer or side dish! You can substitute other common ingredients to spice it up!
Scale
Ingredients
- 1/2 Ounce Sun-Dried Tomatoes (about 5)
- 2 T Olive Oil
- 18 White Mushrooms, stems pulled out and chopped fine and caps reserved
- 1/2 c Shallots, finely chopped
- 2 Garlic Cloves, minced
- 1/3 c almond meal
- 1 Large Egg Yolk, beaten lightly
- 1/4 c Fresh Parsley, minced
- 1/2 t Dried Basil, crumbled
- 2 T Grated Romano Sheep Cheese
Instructions
- Preheat oven to 400°F.
- In a small bowl soak tomatoes in hot water to cover 5 minutes. Drain tomatoes well and chop fine.
- Lay mushroom caps face down on baking sheet with parchment paper. Bake them approximately 10 minutes and remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.
- In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, shallots and garlic, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste.
- Mound stuffing in reserved mushroom caps and arrange caps in the parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with cheese and bake in middle of oven 15 minutes. Let cool for 5 minutes before serving.