<http://schema.org/recipeInstructions>
" In heatproof cup or bowl, combine dried tomatoes and enough boiling water to cover. Let tomatoes stand 15 minutes or until softened. Meanwhile, cut fresh tomatoes into halves. Remove and discard seeds. Coarsely chop seeded tomatoes; set aside. Cut mushrooms into 1/4-inch pieces. Finely chop onion and garlic. Drain rehydrated tomatoes; pat dry and chop. In large skillet, heat oil over medium heat. Add onion and saut\u00C9 until translucent --- about 5 minutes. Add mushrooms and garlic; saut\u00C9 until mushrooms are tender. Stir in rehydrated and fresh.  tomatoes, vinegar, salt, brown sugar, and pepper. Cook just until all liquid evaporates and mixture thickens slightly. Remove skillet from heat and let mixture cool to room temperature. Meanwhile, cut lemon cucumbers crosswise into halves. With melon-ball cutter or demitasse spoon, scoop out seeds in center of each cucumber half to form cups. If cucumber cups will not stand up, cut a thin slice from bottom. Just before serving, stir basil into mushroom mixture and divide among cucumber cups. Line serving plate with green leaves and arrange stuffed cups on top."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1469/mushroom-stuffed-lemon-cucumber-cups-3582/>