Barbecued Mushroom Caps with Sun-Dried Tomato and Herb Dressing

 

1 cup fresh

3 tbsp oil-packed sun-dried tomatoes, drained and finely chopped

1 clove garlic, pressed or minced

3 tbsp minced parsley

1 tbsp fresh basil leaves, minced

1 2 ⁄ tsp cayenne pepper (or more)

2 tbsp melted butter (optional)

12 large white mushrooms, brushed or washed and stems removed

1 egg

 

In a bowl, combine all the ingredients except the mushrooms and egg, and mix well. Just before grilling time, break the egg into the stuffing mixture, and combine thoroughly. Fill the mushroom caps with the stuffing, then sit them, stuffing side up, on an oiled grill over medium high heat, until the mushrooms are soft and juicy and the stuffing heated through. Serve immediately. Note: To prepare fresh breadcrumbs, leave several slices of whole-wheat bread to dry out a little for a few hours. In a food processor, process them to a fine crumb and measure required quantity. Any remaining crumbs can be frozen in an airtight bag and used at a later time.