Mushrooms stuffed with Tomatoes and Olives

== Ingredients ==
* ⅓ cup chopped walnuts
* ½ oz sun-dried tomatoes, preferably organic (about 6 pieces)
* 1 small all-purpose potato, peeled and quartered
* 3 tbsp skim milk or soy milk
* 36 small to medium-size mushrooms (about 1 lb), stems removed and reserved
* 1 tbsp olive oil
* 1 cup finely chopped onion
* 4 cloves garlic, minced
* ⅛ tsp crushed red pepper flakes, or more to taste
* 2 tbsp grated romano cheese, optional
* 2 tbsp chopped fresh flat-leaf parsley
== Directions ==
# Preheat oven to 375°F.
# Spread walnuts on baking sheet, and toast in oven until lightly browned and fragrant, about 6 minutes. Set aside to cool.
# Reduce oven temperature to 350°F.
# Put sun-dried tomatoes into small bowl, and cover with hot water.
# Cover with plastic wrap, and let stand until tomatoes are plump, about 30 minutes.
# Drain well, and chop. Set aside.
# Meanwhile, steam potato quarters until tender, about 15 minutes.
# Transfer to small bowl, and let cool slightly.
# Mash potato quarters with fork, then add milk and stir until smooth. Set aside.
# Finely chop enough mushroom stems to equal ⅓ cup, and set aside.
# Reserve remaining stems for another use; store them in refrigerator up to 3 days.
# In large skillet, heat oil over medium heat.
# Add onion, garlic and red pepper flakes, and cook, stirring often, until onion begins to brown, about 10 minutes.
# Add sun-dried tomatoes and chopped mushroom stems, and cook, stirring often, scraping bottom of pan occasionally, 2 to 3 minutes.
# In medium bowl, mix all ingredients except mushroom caps.
# Mixture should be moist but hold its shape well.
# Add small amounts of water if mixture is too dry.
# Season with salt to taste (filling can be made ahead and refrigerated up to 2 days. Return to room temperature, and moisten with additional water if necessary before proceeding).
# Coat shallow baking dish with nonstick cooking spray.
# Spoon filling into mushroom caps, mounding slightly.
# Arrange mushrooms in prepared baking dish (mushrooms can be prepared up to this point and refrigerated, covered, for 1 day).
# Bake until mushrooms are tender when pierced with fork and filling is heated through, about 20 minutes.
# Serve warm or at room temperature.
Category:Garlic Recipes
Category:Mushroom Recipes
Category:Potato Recipes
Category:Romano Recipes
Category:Soy milk Recipes
Category:Non-fat milk Recipes
Category:Sun-dried tomato Recipes
Category:Vegetarian Recipes
Category:Walnut Recipes
Category:Onion Recipes
Category:Italian parsley Recipes