Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　6 mushrooms (about 6 ounces), stems reserved

　　2 scallions, chopped fine

　　1 tablespoon unsalted butter

　　1 tablespoon minced drained bottled dried tomatoes

　　1 tablespoon fine dry bread crumbs

　　2 tablespoons freshly grated Parmesan cheese

　　

Step 1

Preheat oven to 400°F. and lightly grease baking dish.

　　

Step 2

Chop reserved mushroom stems fine. In a heavy skillet cook chopped stems and scallion in butter over moderately low heat, stirring, until stems are very tender. Stir in tomatoes, bread crumbs, 1 tablespoon of cheese, and salt and pepper to taste. Divide mixture among mushroom caps, mounding it slightly, and sprinkle with remaining tablespoon cheese.

　　

Step 3

Arrange mushrooms in prepared baking dish and bake 12 minutes.