Stuffed Mushrooms With Sun-dried Tomato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | April 1992 | 1 | Servings | |
INGREDIENTS
| 24 | Mushrooms, about 2 1/2 | |
| pounds the stems | ||
| removed and chopped | ||
| finereserving 1 | ||
| cup and the caps | ||
| left whole | ||
| 12 | oz | Sun-dried tomatoes packed in |
| oil drained reserving | ||
| 4tablespoons of the | ||
| oil and the | ||
| tomatoes minced | ||
| 1/3 | c | Finely chopped shallot |
| 1 | t | Finely chopped garlic |
| A pinch of crumbled dried | ||
| thyme | ||
| 3 | T | Heavy cream |
| Freshly grated Parmesan for | ||
| sprinkling | ||
| the mushrooms |
INSTRUCTIONS
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. 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 to 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 it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350F. oven for 12 to 18 minutes, or until the filling is heated through. Makes 24 hors d'oeuvres. Gourmet April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2177
Calories From Fat: 909
Total Fat: 103.9g
Cholesterol: 211.3mg
Sodium: 10413.1mg
Potassium: 13664.8mg
Carbohydrates: 234g
Fiber: 49.2g
Sugar: 144.7g
Protein: 126.4g