- sun-dried tomatoes - 15 Grams
- olive oil - 2 items. spoons
- white mushrooms - 18 pieces
- shallots - 1/2 cups
- garlic - 2 teeth
- bread crumbs - 1/3 Cups
- yolk - 1 piece
- parsley leaves - 1/4 Cups
- Dried Basil - 1/2 Teaspoon
- Parmesan cheese - 2 items. spoons
1. Preheat the oven to 200 degrees. Finely chop the shallots. Skip the garlic through the press. Chop the leaves of parsley. In a small bowl, pour the tomatoes with hot water to cover them, and let stand for 5 minutes. Drain the water from the tomatoes, reserving 1 tablespoon of the remaining liquid from soaking. Finely chop the tomatoes. Trim the stems from the mushrooms and finely chop, put the hats aside. Fix the baking tray with parchment paper or sprinkle with oil in a spray. Put the mushrooms on top and bake for about 10 minutes. Then remove from the oven, gently drain the liquid that is collected in the bottom of the pan. In a small frying pan heat the oil over medium heat. Fry the chopped stems of mushrooms, shallots and garlic, stirring until the onion is tender. In a bowl, mix the mushroom mixture, bread crumbs, sliced tomatoes, remaining liquid from the soaking, yolk, parsley greens, basil, salt and pepper to taste. 2. Put the stuffing in the mushroom's hats and put it in a greased baking dish or parchment paper on a baking sheet. Sprinkle mushrooms with grated Parmesan cheese and bake in the oven on the middle rack for 15 minutes. 3. Give the snack a little cool and serve.
Servings: 6