Sundried Tomato Stuffed Mushrooms

I actually cooked these the first time almost ten years ago,
Realizing quickly the recipe needed a few alterations.
A quick pre-baking of the empty tops allows
much of their liquid to drain out,
saving the end product from sogginess,
and the addition of some extra shallot and a clove
of garlic gives the flavor the little spice it needs.

Ingredients:
1/2 ounce dried tomatoes
2 tablespoons olive oil
18 white mushrooms, stems pulled out
and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 garlic cloves, minced
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves,
washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Directions:
Preheat oven to 400 degrees F.
In a small bowl soak tomatoes in
hot water to cover 5 minutes.
Reserving 1 tablespoon soaking liquid,
drain tomatoes well and chop fine.
Lay mushroom caps, stems removed,
face down on baking sheet either lightly
sprayed with cooking spray or parchment paper.
Bake them approximately 10 minutes,
or until their liquid puddles underneath.
Remove from the oven.
Carefully pour off liquid that has
gathered in the bottom of the pan,
and then again, carefully,
turn mushroom caps over so
they are ready to be filled.
In a small skillet heat oil over moderate heat
until hot but not smoking and cook
chopped mushrooms stems, shallots and garlic,
stirring until shallots are softened.
In a bowl stir together mushrooms mixture,
bread crumbs, tomatoes, reserved soaking liquid,
yolk, parsley, basil,
and salt and pepper to taste.
Mound stuffing in reserved mushroom caps
and arrange caps in a
lightly greased shallow baking dish,
or the same parchment-lined pan
you’ve roasted your mushrooms in.
Sprinkle mushrooms with Parmesan
and bake in middle of oven 15 minutes.