Well, I just got back from a 9 day trip to my home state of Wisconsin. A much needed break. When I got back, my boyfriend greeted me with a lovely home-cooked meal. These stuffed mushrooms are a divine appetizer.

He got the recipe from smittenkitchen.com and adjusted it to be vegan.

• 1/2 ounce sundried tomatoes in 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 tbsp lecthin
• 1/4 cup fresh parsley leaves, washed well, spun dry, and minced
• 1/2 teaspoon dried basil, crumbled
• 2 tablespoons grated vegan Parmesan

Preheat oven to 400