Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 18 hors d'oeuvres

　　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

　　1/4 cup finely chopped shallots

　　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

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems and shallots, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.