Recipe: Mushrooms Stuffed with Sundried Tomatoes

MUSHROOMS STUFFED WITH SUNDRIED TOMATOES

24 large white mushrooms
15 slices sun-dried tomatoes (not packed in oil)
2 cups fresh basil
1/4 cup extra-virgin olive oil
1 to 2 tbsp water
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs
4 cloves garlic, pressed
Salt and pepper to taste

Remove mushroom stems. Hollow out each mushroom cap and set aside. Soak tomatoes in very hot water until soft and pliable, about 15 minutes, then drain and cut into slivers.

Preheat oven to 325 degrees F.

Puree tomatoes, basil, oil, water, parmesan, bread crumbs, garlic, salt and pepper. Fill caps with stuffing and place on baking sheet.

Bake in lower half of oven for 12 minutes, or until warmed through and mushrooms are just beginning to release their juices.

Make 24 appetizers