Remove the mushroom stems and reserve them. You can hollow out the mushroom caps a little more if you'd like, a grapefruit spoon works well. Soak the tomatoes in very hot water until soft, about 15 minutes; drain.
Preheat oven to 325. In a food processor or blender, puree mushroom stems and all the other ingredients except mushroom caps. Fill the mushroom caps with the stuffing- don't be afraid to mound it on!- and place on a lightly oiled baking sheet. Bake in the lower half of an oven until the mushrooms are just beginning to release their juices, about 12 minutes.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (53%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 46.2mg||2 %|
|Potassium 131.3mg||3 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2g|
|Protein 0.6g||1 %|
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Calories per serving: 19
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