Parmesan-Crusted Mushrooms

Photo: flickr user Nikchick

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

**Combine tomato and water in a small bowl; cover and let stand 15 ininutes. Drain tomato, and set aside.

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.

Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray.

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

Yield: 2 servings.