Sun-dried Tomato and Bacon Stuffed Mushrooms

I was looking for a stuffed mushroom recipe, and found this one on Smitten Kitchen. I've adapted it a bit - the original recipe made too much stuffing for the smaller button mushrooms.

Ingredients:

• 1/4 teaspoon Kosher salt and 1/8 teaspoon black pepper (or to taste, to sprinkle on mushrooms)
• 2 tablespoons sun dried tomatoes
• 1 tablespoons olive oil
• ~ 16 white or mini portabella mushrooms, stems pulled out and chopped fine and caps reserved
• 1/4 cup finely chopped sweet onion
• 1 garlic clove, minced
• 3 tablespoons panko or dry bread crumbs
• 1 egg yolk, beaten lightly
• 1/2 tablespoon dried parsley 
• 1/4 teaspoon dried basil, crumbled
• 1/4 teaspoon black pepper
• pinch of cayenne pepper
• 2 strips cooked bacon, crumbled
• 1 tablespoons grated Parmesan or Romano cheese

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper, and place a small baking rack on top.
2. Lay mushroom caps, stems removed, rounded side up on the baking rack. 
3. Spray caps with cooking spray, and lightly sprinkle with salt and pepper.
4. Bake mushrooms about 10 minutes, or until the liquid pools underneath. 
5. While mushrooms are pre-baking, heat oil over moderate heat in skillet until hot but not smoking.
6. Cook chopped mushrooms stems, onions for a few minutes until onions have softened.
7. Add garlic, and cook for 30 seconds or so more.
8. Stir the chopped mushrooms, cheese, bread crumbs, tomatoes, yolk, parsley, basil, and black pepper.
9. Remove mushroom pan from the oven (blot pan with paper towel as needed to remove liquid)
10. Gently turn mushroom caps over so they are ready to be filled.
11. Mound stuffing in mushroom caps and arrange caps back on the baking rack on pan.
    
    
    
12. Bake in middle of oven 15 minutes.
    (You can also put the stuffed mushrooms in the refrigerator, and finish baking them just before serving them.)

Carole's Notes:

We liked these! They are a tasty light appetizer. I used about 12 ounces of mushrooms each time I made this.

The recipe is lightly adapted from https://smittenkitchen.com/2006/11/grievances-aired-caps-stuffed/