Sun-Dried Tomato Stuffed Mushrooms

12 sun-dried tomatoes packed in oil
2 tablespoons olive oil
18 white mushrooms (roughly 1 package), stems pulled out and reserved
4 red pearl onions, or 2 shallots
3 garlic cloves
1/3 cup regular/GF bread crumbs
1 egg yolk
1/3 cup fresh parsley, minced
1 tablespoon basil, chopped
1/4 cup crumbled feta cheese
1/3 cup white wine
 2 tablespoons gruyere cheese, grated

Preheat oven to 400°F. Lay mushroom caps, gills up, on a lightly sprayed baking sheet, bake for 10 minutes. Remove from oven, drain liquid and lightly spray the baking sheet again. Place caps back on baking sheet, gills up, set aside.

In a food processor, add the onions, garlic, and mushroom stems, pulse until ingredients are thinly minced. In a pan over medium heat, add oil, once hot, add the minced mushroom mixture from the food processor. Saute until mushrooms are softened, about 5 minutes. In the food processor add the sun dried tomatoes, pulse until finely chopped. Add in the breadcrumbs, yolk, parsley, basil, salt and pepper to taste, pulse until incorporated. In a large bowl mix together the mushroom mixture, tomato mixture, wine, and feta. Mound the stuffing in the reserved mushroom caps, sprinkle with gruyere cheese, and bake in the oven for 15-20 minutes.

Adapted from Gourmet, March 1996