I selected sun dried tomatoes for my week of Sunday Slow Bites. I first experimented with drying my own with a dehydrator, which worked beautifully. They turned out sweet as could be.
For my recipe, I again looked for one low in fat and on the healthy side. After some looking around, I found a stuffed mushroom recipe that I adapted to use more of the tomatoes for a decided tomato punch. Unlike many stuffed mushroom recipes which get most of the taste and texture from cheese and breading, this one is all about the tomato/shallot/mushroom mixture. If you want to make these richer, I could see adding some goat cheese or mozzarella.
Mushrooms Stuffed with Sun-Dried Tomatoes
Adapted this recipe--http://smittenkitchen.com/2006/11/grievances-aired-caps-stuffed/
18-20 white mushrooms
1/2 cup shallots (5-6)
2 garlic cloves, minced
½ cup sundried tomatoes, not packed in oil (you could also use the oil-packed ones of course)
1/4 cup fresh parsley leaves, washed well
a few fresh basil leaves
1 tablespoon olive oil
1/3 cup fine dry (I used whole wheat)bread crumbs
¼ cup white wine
1 large egg yolk, beaten lightly
2 tablespoons freshly grated Parmesan
Preheat oven to 400°F.
1. Clean the mushrooms, pull off the stems. Trim the stems, and put into the bowl of a food processor with the chopping blade.
2. Add the shallots and garlic to the processor bowl. Pulse to chop, just until mixture is coarsely chopped. Don’t overdo—you want some texture.
3. Heat the tablespoon of oil in a skillet. Add the mushroom mixture, and cook until the mixture just begins to brown. Turn out into a bowl.
4. Put the dried tomatoes into a small bowl, cover with hot water and soak for 10 minutes. When softened, squeeze out the water, and put into the food processor to chop as you did the mushrooms. For the last few pulses, add the parsley and basil so it gets minced. Add this to the mushroom mixture.
5. Put the stemmed mushrooms face down on a sheet of parchment-lined baking sheet (or spray it with cooking oil), and bake for 10 minutes.
6. Take the mushrooms from the oven, and carefully pour the resulting liquid into the mushroom mixture in the bowl. Turn the mushrooms over so they are ready to fill.
7. Add the egg, wine, cheese, bread crumbs, salt and pepper to the mushroom filling. Spoon some into each mushroom cap.
8. Bake for 10-15 minutes.