Parmesan-Crusted Mushrooms
By: Anonymous
Published: Saturday, February 13, 2010 - 1:02am

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

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.