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INGREDIENTS:

 
For the filling: 
1 batch sautιed mushrooms 
1/3 cup heavy cream 
1/4 cup shredded parmesan cheese 
1 teaspoon dried tarragon 
1 to 2 tablespoons breadcrumbs 

For the mushroom caps: 
10 large white mushroom caps 
Olive oil 
1 teaspoon fresh rosemary, chopped 
1 teaspoon fresh thyme, chopped 
2 cloves of garlic, crushed 
Breadcrumbs

Heat oven to 350 degrees. In a large bowl, toss the mushroom caps 
with enough olive oil to coat the caps. Add the 
rosemary, thyme, and garlic and combine thoroughly. 

Place a roasting rack on a baking sheet. On the baking sheet, 
turn the mushroom caps upside down, stem side 
facing up. Roast the mushroom caps up to 10 
minutes, or until the tip of a paring knife can be 
inserted into the side of the mushroom with little or 
no resistance. 

Heat broiler to high and move the oven rack up 1 level. Mound 1 
tablespoon of filling into each mushroom cap, 
avoiding overstuffing the caps. Top each cap with 
enough breadcrumbs to cover the filling. Broil the mushroom caps 
on high for 3 to 4 minutes, or 
until the filling bubbles and the tops have browned.

Yield: 5 servings





 

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