Mushrooms Stuffed with Sun-Dried Tomatoes

• 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

1. Preheat oven to 400F.
2. In a small bowl soak tomatoes in hot water to cover 5 minutes.
3. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.
4. 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.
5. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste.
6. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish.
7. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

tomatoes, olive oil, white mushrooms, shallots, bread crumbs, egg yolk, parsley, basil

Taken from www.epicurious.com/recipes/food/views/mushrooms-stuffed-with-sun-dried-tomatoes-11824 (may not work)