Pre-heat oven to 350 degrees F and line a cookie sheet with foil.
Toss the mushrooms in 1 tablespoon extra virgin olive oil and place bottoms up on the cookie sheet.
Take mushrooms stems and dice.
Heat a large sauté pan over medium heat.
Add another 1 tablespoon of olive oil and add diced onions and mushroom stems with ½ teaspoon salt and ¼ teaspoon pepper and sauté until soft, about 5 minutes.
Then add garlic and sundried tomatoes and sauté for 1 more minute.
Add chicken broth and simmer until the liquid is reduced and completely absorbed.
Stir in parsley leaves and thyme.
Transfer mixture to a food processor and add matzo meal and 1 more tablespoon extra virgin olive oil. Pulse until you have a slightly mushy mixture.
Add salt to taste.
Stuff the mixture into the mushrooms- don’t be afraid if they are over-stuffed. Use all the filling!
Bake in the pre-heated oven for 20-25 minutes or until mushrooms are cooked and filling is hot.
Cool for 5 minutes and serve!
Make ahead: You can make the filling 3 days ahead up until the part where you add the matzo meal. Right before serving, pulse filling together, stuff and bake.
Recipe by: Amy Kritzer who is the founder of the award-winning blog What Jew Wanna Eat, the author of Sweet Noshings and the owner of ModernTribe.com. In her spare time, she enjoys theme parties and glitter