For the filling:
- stems from mushroom caps
- 1 tbs shallot
- 1/3 cup heavy cream
- 1/4 cup shredded Parmesan
- 1 teaspoon dried tarragon
- 1 to 2 tablespoons bread crumbs
For the mushroom caps:
- 10 large white mushroom caps stems removed
- Olive oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, crushed
- Bread crumbs
Heat oven to 350 degrees F.
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. Roast the mushroom caps stem down 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.
While mushrooms are cooking, sautee chopped mushroom stems and shallot until brown. Add cream, Parmesan, and tarragon and cook 1 minute. Stir in one tbs of bread crumbs and let cool.
Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding over stuffing the caps. Top each cap with enough bread 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.
These make a great side dish or main course if you use larger mushrooms. We like them as light appetizers.
Add a good bottle of wine and you are all set!