Creamy Tomato-Stuffed Caps |
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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 8 |
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Ingredients:
24 mushrooms, large white |
1 cup tomato, sun-dried halves |
1 1/2 teaspoons olive oil |
1/2 cup onion, chopped |
3 cloves garlic, minced |
1/4 cup skim milk |
1 tablespoon parmesan cheese, grated |
1 teaspoon vinegar, balsamic |
2 tablespoons breadcrumbs, dry |
Directions:
1. Preheat the oven to 350 degrees.
2. Remove the stems from the mushrooms.
3. Reserve the caps and finely chop the stems.
4. In a small bowl, cover the tomatoes with boiling water and let stand for 5 minutes.
5. Drain the tomatoes and set them aside.
6. In a 10 nonstick skillet, warm the oil over medium-high heat.
7. Add the onions and garlic, and cook, stirring frequently, until tender, 3 to 4 minutes.
8. Add the mushroom stems and tomatoes.
9. cook stirring frequently, until the liquid has evaporated and the mixture has thickened, 5 to 8 minutes.
10. Process the tomato mixture, milk, parmesan, and vinegar in a food processor until the mixture is coarsely chopped.
11. Place the mushroom caps, stem side up, in a large shallow baking dish.
12. Spoon equal amounts of the filling into each cap and sprinkle with the bread crumbs.
13. Bake the muchrooms until they are tender and the fillin is heated through, 15 to 20 minutes.
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