♦ 30 to 40 white button mushrooms
♦ 1/3 cup sun-dried tomatoes, finely chopped
♦ 1 large roasted red pepper, finely chopped
♦ Bunch of fresh basil, cut into thin ribbons
♦ Olive oil
♦ 2 shallots, minced
♦ 4 cloves of garlic, minced
♦ Salt and pepper, to taste
♦ 1/3 cup pine nuts, toasted
Remove the stems from the mushroom caps; set the caps aside. Cut off (and discard) the tough ends, then finely chop the stems. Place into a bowl with the sun-dried tomatoes and red pepper.
Heat olive oil in a medium skillet over high heat; lower to medium heat, and add the shallots with some salt. Cook until translucent and fragrant, about 3 to 4 minutes. Add the mushrooms, tomatoes and pepper, and cook for another 5 to 8 minutes (you want the mushrooms to soften and release their juices). Add the garlic, basil and pepper – cook for another minute or two. Add additional salt and pepper as needed; remove from the heat and stir in the pine nuts.
Preheat oven to 400 degrees F. Stuff each cap with a rounded tablespoon of the filling, and space evenly into two baking pans (I used Pyrex). Bake in preheated oven for roughly 20 to 35 minutes (will vary based on your oven’s temp and size). Allow to cool for a few minutes before serving.
To read more about this dish and my musical pairing, click HERE.