Recipe - Stuffed Mushrooms With Sun-Dried Tomato

24 Mushrooms; (about 2 1/2
; pounds), the stems
; removed and chopped
; fine,reserving 1
; cup, and the caps
; left whole
12 ounce Sundried tomatoes packed in
oil; drained, reserving
; 4tablespoons of the
; oil, and the
; tomatoes minced
1/3 cup Finely chopped shallot
1 teaspoon Finely chopped garlic
A pinch of crumbled dried
thyme
3 tablespoon Heavy cream
Freshly grated Parmesan for
sprinkling
; the mushrooms

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

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