Chopped fresh parsley can be substituted for the basil.
Place the sun-dried tomatoes in a glass measuring cup. Pour 1 cup of boiling water over the tomatoes; soak for 5 minutes or until softened. Drain the tomatoes.
Heat the oven to 375 degrees. Spray a baking pan with cooking spray.
In a medium bowl, stir together the drained tomatoes, the cottage cheese, chives, basil, salt and pepper. Place the mushrooms, stem-side down, on a baking pan; spray with cooking spray. Turn the mushrooms back stem-side up.
Spoon a scant tablespoon of filling into each mushroom cap. Top each with about 1/2 teaspoon of bread crumbs.
Bake the mushrooms for 10 minutes or until the bread crumbs are toasted and the mushrooms are heated through. Let stand 5 minutes before serving.