Sundried Tomato Stuffed Mushrooms

Original Recipe from: http://www.cooks.com/rec/doc/0,1639,149167-240206,00.html

I have never really been a big fan of mushrooms, but slowly I am trying to learn to like them. My mom didn't care for them so we never had them growing up. I've found that I kind of like them when they are cooked certain ways. This recipe is quite delicious and perfect as a side dish to any meal.

Sundried Tomato Stuffed Mushrooms
Serves 4-6 people

Ingredients:
1/2 ounce or about 5 sundried tomatoes (not the kind packed in oil)
2 tablespoons extra virgin olive oil
18 white mushrooms - pull out the stems and chop finely and keep the tops/caps for later
1/2 cup of shallots finely chopped (use onion if you don't have any shallots)
2 cloves of minced garlic
1/3 cup plain breadcrumbs (we use whole wheat breadcrumbs)
1 large egg yolk beaten
1/4 cup fresh parsley chopped finely
1/2 teaspoon dried basil
2 tablespoons light grated parmesan cheese

Directions:
-Preheat oven to 400 degrees
-In a bowl, place sundried tomatoes in hot water (completely cover the tomatoes) for about 5 minutes. -Reserve 1 tablespoon of liquid from the bowl.
-Remove sundried tomatoes, dry off and chop very finely
-On a baking sheet, sprayed with nonstick cooking oil, place all mushrooms face down.
-Bake mushrooms for approximately 10 minutes. Remove from oven. Drain off any liquid that may have formed on the baking sheet.
-Turn mushrooms over to prepare to fill them.
-In a nonstick skillet, heat oil over medium heat and saute chopped mushroom stems, garlic, and shallots until softened. Mine took about 6 minutes.
-In a medium sized bowl, combine sauteed mushroom mixture, breadcrumbs, sundried tomatoes, the tablespoon of reserved liquid from soaking the tomatoes, egg yolk, parsley, basil, salt, and pepper, and combine well.
-Place a little of the stuffing mix into each of the mushrooms and top with grated parmesan cheese.
-Bake in oven for 15 minutes

Enjoy! :)