Photo by: Nikchick
Parmesan-Crusted Mushrooms
Food Ingredients:
2 tablespoons Sun-dried tomatoes, chopped** cup Hot water 4 Fresh jumbo mushrooms Olive oil-flavored cooking spray teaspoon Olive oil 1 Clove garlic, minced cup Soft whole wheat breadcrumbs 2 tablespoons Fresh basil, chopped 1 tablespoon Canned low sodium chicken broth, undiluted teaspoon Salt 1 tablespoon Parmesan cheese, grated
Recipe preparation:
1 **Combine tomato and water in a small bowl; cover and let stand 15 ininutes. Drain tomato, and set aside. 2 Clean mushrooms with damp paper towels. Remove mushroom stems; mince stems, and set aside. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps, and saute 5 minutes. 3 Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray. 4 Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushroom stems and garlic; saute until tender. Remove from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts. Serve immediately 5 Yield: 2 servings.
Recipe source: Foodista recipe
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