Portobello Mushrooms Stuffed With Cream Cheese and Sun-Dried Tomatoes
5 tablespoons canola oil
½ cup finely chopped shallots
3 garlic cloves, minced
¾ cup chopped dry-packed sun-dried tomatoes, soaked in hot water for 10 minutes and drained
2 teaspoons dried basil, crumbled
1 teaspoon salt
½ teaspoon crushed red pepper flakes
½ cup chopped fresh flat-leaf parsley
8 ounces cream cheese, at room temperature
8 Portobello mushrooms
Heat 2 tablespoons of the oil in a large skillet over medium heat. Sauté the shallots stirring occasionally until brown, about 4 minutes. Add the garlic and sauté for 2 minutes more then add the sun-dried tomatoes, basil, salt and red pepper flakes and cook, stirring occasionally, for minutes more or until heated through. Remove from the heat and stir in the parsley.
Combine the cream cheese and 1 tablespoon of the oil in a small bowl. Add to the sun-dried mixture and mix well.
Remove and discard the stems from the mushrooms. Brush the mushrooms generously with the remaining 2 tablespoons oil.
Heat a large skillet over medium heat until a drop of cold water sputters on the surface. Add the mushrooms to skillet stem side down and cooked for 4 minutes, or until tender. Turn and cook for 2 minutes more, or until tender when pierced with a fork.
Arrange the mushrooms stem side up and on a serving platter and fill each mushrooms cap with generous amount of cheese mixture. Serve warm.