Stuffed Mushrooms

Ingredients

16 large fresh mushrooms
4 Tbsp olive oil (or oil from marinated tomatoes)
6 Tbsp finely minced onion (optional)
1/4 Cup dried tomatoes, refreshed and minced
4 Tbsp dry white wine (or tomato water)
1/2 Cup grated cheese (Parmesan, Swiss)
2-3 slices dry bread crumbs (about 1/2 cup)
1/2 cup minced fresh parsley
1/2 tsp dry tarragon
2 Tbsp cream (optional)
salt and pepper to taste
4 Tbsp butter

Instructions

Remove stems from mushrooms and mince them finely. Brush mushroom caps with 1 Tbsp oil (optional). Place caps in a baking pan. Heat 3 Tbsp oil in a large frying pan. Add onion and saute until soft. Add the minced mushroom stems and continue to saute until lightly browned. Add the minced tomatoes and wine. Boil rapidly until the liquid is almost evaporated. Remove from the heat. Set aside 3 Tbsp of cheese. Mix remaining cheese with the bread crumbs , tomato mixture and herbs. If the mixture is too dry, add up to 2 Tbsp of cream (or water). Season with salt and pepper. Fill the mushroom caps with a heaping spoonful of stuffing. Top with a dot of butter and sprinkle with grated cheese. Bake at 350 degrees for 20 minutes. Serve hot.