Instructions: Preheat oven to 400 degrees Fahrenheit.

In a small bowl, soak tomatoes in hot water to cover 5 mi- nutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushroom stems and shallots, stirring until shallots are softened. In a bowl stir together mushroom mixture, bread crumbs, tomatoes, reser- ved soaking liquid, yolk, parsley, basil, and salt to taste.

Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

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