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Mushroom: That Ol' Cap Magic (Stuffed Mushrooms)

Source of Recipe

Alton Brown, Good Eats


List of Ingredients

FILLING:
1 batch sauteed mushrooms
1/3 cup heavy cream
1/4 cup Parmesan cheese
1 teaspoon dried tarragon
2 tablespoons breadcrumbs

MUSHROOM CAPS:
10 large white mushroom caps
olive oil
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 cloves garlic, crushed
breadcrumbs



Recipe

Heat oven to 350ºF. 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 crumbs 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.