Nutty Sun Dried Tomato Stuffed Mushrooms

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Nutty Sun Dried Tomato Stuffed Mushrooms

 

12 large button mushrooms

8 ozs. sundried tomatoes marinated in oil

1/3 cup finely chopped shallot

2 teaspoon finely chopped garlic

1/2 cup red wine

1/8 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp dried rosemary

1/4 cup bread crumbs

4 ozs. chopped walnuts

salt

pepper

4 ozs. grated parmesan cheese

 

Wash mushrooms and remove stems. Chop stems finely and set 1 cup aside.

Drain the oil from sundried tomatoes. Retain 4 tbsps. of the oil. Mince

sundried tomatoes and set aside.

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.

Add the wine and reduce by half. Stir in the reserved mushroom stems,

the tomatoes, all herbs, bread crumbs, 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.

Divide the mixture among the mushroom caps, and sprinkle it with the

cheese. Bake the stuffed mushrooms in the middle of a preheated 350

degrees. oven for 12 to 18 minutes, or until the filling is heated

through. Serves 12.

 

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