sun-dried tomato stuffed mushrooms

I have a friend who doesn’t eat mushrooms.  When she was growing up, her father told her that mushrooms got up and walked around at night while she was sleeping. My husband doesn’t eat mushrooms, either, but he doesn’t have a traumatic experience like my friend’s to fall back on as an excuse. I guess there is something a bit off-putting for a lot of people about eating a fungus.

sun-dried tomato stuffed mushrooms | the merry gourmet

I happen to love mushrooms. I can think of some amazing meals I’ve had that incorporated mushrooms as a main ingredient. The one that stands out — and the one I intend to try to recreate at some time — is the creamy polenta with fricassee of truffled mushrooms that I ate at Scarpetta during our trip to New York last fall.

But, since I’m the only one in my house who will eat mushrooms, I rarely cook with them. I need some excuse to make them – like a cocktail party. That’s exactly why I made these stuffed mushrooms. I was inspired to make them when, after browsing my favorite food blogs and recipe sites, I ran across this post by Deb of Smitten Kitchen. The recipe uses sun dried tomatoes, an ingredient I love to eat but rarely cook with.

sun-dried tomato stuffed mushrooms | the merry gourmet

My husband cringed a little when he saw what I was making. Not only does he not like mushrooms, but he doesn’t like tomatoes, either. He didn’t say anything, though. But he certainly didn’t eat any either. That’s okay. It just means I got to eat more of them.

sun-dried tomato stuffed mushrooms | the merry gourmet

I followed Deb’s recipe exactly. Instead of dried tomatoes not packed in oil, I used the ones in a jar which are packed in oil. It was just easier. I had planned to make my own breadcrumbs, but because of time constraints (and lack of any decent bread), I used some that I had in the pantry. The breadcrumbs happened to be Italian-style, but I think the flavor worked out just fine.

sun-dried tomato stuffed mushrooms | the merry gourmet

Yield: 18 items.

Sun-Dried Tomato Stuffed Mushrooms

Ingredients:

1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Directions:

Preheat oven to 400 degrees. In a small bowl, soak tomatoes in hot water to cover 5 minutes. Reserve 1 tablespoon soaking liquid. Drain the tomatoes well and chop fine.

Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or on parchment paper. Bake approximately 10 minutes, or until their liquid puddles underneath. Remove from oven and carefully pour off the liquid that has gathered in the pan. Carefully turn the mushroom caps over so that they are ready to be filled.

In a small skillet, heat oil over moderate heat until hot but not smoking. Cook chopped mushroom stems, shallots, and garlic, stirring until shallots are softened.

In a bowl, stir together the mushroom mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt and pepper to taste. Mound stuffing in reserved mushroom caps and arranged caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in the middle of oven for 15 minutes.

Recipe from Smitten Kitchen, who adapted it from Gourmet.

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9 Responses to “resuming life, and a recipe: watermelon and arugula salad with basil vinaigrette”

  1. 1
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    Macaroni Mama — June 18, 2012 @ 5:55 pm

    We’ve missed you as well. Welcome back!

  2. 2
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    Mardi@eatlivetravelwrite — June 18, 2012 @ 7:47 pm

    MJ what a whirlwind ! You know we are always here for you waiting patiently whenever you are ready to post. xo

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    jenn s — June 18, 2012 @ 9:41 pm

    You crack me up! I thought I was the only person alive who has the dream about not going to class all semester and showing up unprepared for the final (sometimes in my underwear!) I need dream analysis because I have that dream all the time!! I know you must be as grateful for delicious, sweet watermelon as I am. Isn’t it great? On the key lime subject, I made a key lime pound cake with key lime glaze a few weeks ago and it was divine. Give that pie another try. If anyone can get it right, you can. 🙂

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    Kathryn — June 19, 2012 @ 4:32 am

    I don’t know how you do it but I’m sure that it’s incredibly rewarding and I know that your patients are lucky to have you there.

  5. 5
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    Lana @ Never Enough Thyme — June 19, 2012 @ 10:38 am

    I can’t imagine having that kind of workload, two small children, a husband, a home, and a blog. Wow. That’s pretty darned incredible, MJ.

    Glad you’re finished with on call for now and are back to share more writing and recipes with us.

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    Paula — June 19, 2012 @ 8:42 pm

    If I had to keep the schedule you do, forgetting to send cards or cancel lessons would be the very least I’d forget. I can’t imagine your workload, nor keeping the hours you must and these on call periods must be brutal. All I can say is that I admire you for being present for your patients when you are with them and for your family when you are together. This salad looks very refreshing. Everyone is very blessed to have you in their lives, if only for moments at a time.

  7. 7
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    myfudo — June 21, 2012 @ 10:33 am

    At times that you are away, we know you are doing something worthwhile. Thanks for sharing such wonderful recipes…Love the colors of this salad!

  8. 8
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    Riley — June 21, 2012 @ 6:51 pm

    Wow, I don’t blame you for having pie for dinner! This salad looks gorgeous!

  9. 9
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    Jenny @ BAKE — June 22, 2012 @ 6:35 am

    This salad looks divine! I don’t know how you work so much it sounds so stressful!

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