Parmesan-Crusted Mushrooms

Ingredients

• 1 tablespoon chicken broth low-sodium undiluted canned
• 2 tablespoons basil fresh chopped
• 1 small clove garlic minced
• 4 jumbo mushrooms fresh
• 0.5 teaspoon olive oil 
• 1 tablespoon parmesan cheese freshly grated
• 0.1 teaspoon salt 
• 2 tablespoons sun-dried tomato chopped
• 0.5 cup water hot
• 0.3 cup breadcrumbs whole wheat soft

Equipment

• bowl
• frying pan
• paper towels
• oven
• broiler pan

Directions

1. Combine tomato and water in a small bowl; cover and let stand 15 minutes.
2. Drain tomato, and set aside.
3. Clean mushrooms with damp paper towels.
4. Remove mushroom stems; mince stems, and set aside. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add mushroom caps, and saute 5 minutes.
6. Remove from skillet, and drain on paper towels; place caps on rack of a broiler pan coated with cooking spray.
7. Coat a nonstick skillet with cooking spray; add oil.
8. Place over medium-high heat until hot.
9. Add mushroom stems and garlic; saute until tender.
10. Remove from heat; stir in tomato, breadcrumbs, and next 3 ingredients. Spoon tomato mixture into mushroom caps; sprinkle with Parmesan cheese. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until cheese melts.
11. Serve immediately.