Stuffed Mushrooms with Sun-Dried Tomato

Epicurious.com



Ingredients:

24 mushrooms (2 ½ pounds), stems removed and chopped fine reserving 1 cup and the caps left whole
12 ounces drained sundried tomatoes packed in oil, reserving 4 T oil, and the tomatoes minced
1/3 cup finely chopped shallots
1 teaspoon finely chopped garlic
Pinch of crumbled dry thyme
3 Tablespoons heavy cream
Freshly grated Parmesan cheese to sprinkle on top, also extra to mix with tomatoes

Preparation:

Brush the mushroom caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushroom 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. Stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5-10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle with Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350-degree oven for 12-18 minutes, or until the filling is heated through.