Stuffed Mushrooms with Sun-Dried Tomatos

Serves 24    Total Time 30 min.



24 mushrooms (about 2 1/2 pounds), the stems removed and chopped fine, reserving 1 cup,

and the caps left whole

6.5 ounces sun-dried tomatoes packed in oil, drained, reserving 4 tablespoons of the oil, and the tomatoes minced

1/3 cup finely chopped shallot

1 teaspoon finely chopped garlic

a pinch of crumbled dried thyme

4 tablespoons heavy cream

2 tablespoons panko breadcrumbs

3 tablespoons Parmesan, plus more for sprinkling tops of mushrooms




1.  Brush the mushrooms caps with some of the              reserved tomato oil and arrange them, stemmed      sides down, on the rack of a broiler pan. Broil the      mushrooms 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.

2.  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,          tomatoes, thyme, and salt and pepper to taste,        and cook the mixture, stirring occasionally, for 5        to 10 minutes, or until the liquid has evaporated        and the mixture is thick. Stir in the cream,                  breadcrumbs, Parmesan and salt and pepper to        taste.

3.  Divide the mixture among the mushroom caps,        and sprinkle it with the Parmesan.

4.  Bake the stuffed mushrooms in the middle of a          preheated 350°F oven for 12 to 18 minutes, or          until the filling is heated through. 


© 2016 Jon Ashton