Makes 24

1/2 oz. dried porcini
mushrooms
3 Tbs. extra virgin olive oil
24 large mushrooms, cleaned, stems removed and chopped
1/2 onion, chopped
2 cloves garlic, chopped
4 Tbs. grated Parmesan
1 tsp. sea salt
1 tsp. pepper
6 Tbs. plain bread crumbs

Soak the porcini in enough hot water to cover for 15 minutes. Drain, reserving the soaking liquid. Rinse any remaining sand from the porcini and chop finely.
Heat the olive oil in a large skillet. Sauté the porcini, chopped mushroom stems, onion, and garlic with 1/4 cup of the porcini soaking liquid until all the liquid is absorbed. Remove from the heat and add the Parmesan, salt and pepper. Add enough of the bread crumbs to hold the filling mixture together.
Spray the mushrooms lightly with olive oil and sprinkle with a little salt. Stuff them with the filling, and bake 15 to 20 minutes in a 375-degree oven. Serve hot or at room temperature.
(Rebecca Ets-Hokin)