Mushrooms Stuffed with Sun-Dried Tomatoes

I think it's about time for me to apologize for being a bit of a flake lately. Not only have I not been cooking the majority of the recipes that I have been posting this week but I also have not been bringing a lunch to work. I'm so sorry, I've let you down.

**Warning: Excuses to Follow** I guess this is what happens when over the past two weeks you've had two job interviews, been offered a new position, spent the weekend in London, had to empty your kitchen and closets for pest treatment, then had to move everything 12 inches from the wall for another pest treatment, and been trying to say goodbye to your coworkers while trying to get ready to go away for Thanksgiving. It's been a little hectic and my apartment still is nowhere close to being back to "normal". But that's what weekends are for, right?

This recipe is something that I will be making this weekend, between cleaning my entire apartment and heading south to visit a college friend. It comes from one of my favorite blogs, and another NaBloPoMo member, Smitten Kitchen. I don't know how she does it but everyday she has gourmet recipes posted alongside amazing photos. I wish I was capable of the same.

Mushrooms Stuffed with Sun-Dried Tomatoes
Adapted from Gourmet, March 1996

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
1/2 cup finely chopped shallots
2 garlic cloves, minced
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

Preheat oven to 400°F.

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine.*

Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. 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 a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.