Dinner plans...

I went to Costco last week and bought a 2 lb jar of Sun-Dried Tomatoes. This was one of those typical Costco purchases...I don't have ANY need for that many sun-dried tomatoes, but it was $7.99 and I usually pay $4.99 for 6 oz. You do the math, I HAD to buy these.

Now I HAVE to use these! I googled and came up with two recipes that I actually have all the ingredients for, so I am going to give these a try for dinner tonight:

Mushrooms Stuffed With Sun-Dried Tomatoes

1/2 oz dried tomatoes in oil, oil drained
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped shallots
2 cloves of garlic, minced
1/3 cup dry breadcrumbs
1 tablespoon water, broth, stock, wine, whatever liquid you think sounds good
1 large egg yolk, beaten lightly
1/4 cup fresh parsley, minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated parmesan cheese

Preheat over to 400 degrees.

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, liquid of your choosing, 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.

Makes 18 hors d’oeuvres.

Risotto with Sun-Dried Tomatoes

5 1/2 cups vegetable stock
1/3 cup oil-packed sun-dried tomatoes
1 onion, chopped
2 cups Arborio rice
1 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste

In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil.

Chop the tomatoes coarsely and set them aside.

In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.

Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.

Add the Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

Assuming I don't burn down the house, or lose interest the minute I see something shiny, I should have some opinions to share with you the next time I remember that I have a blog...