That Ol' Cap Magic

  • Yield: 5 servings
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Ingredients

For the filling:

1 batch Sauteed mushrooms

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

Olive oil

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

2 cloves garlic, crushed

Bread crumbs

Directions

  1. Heat oven to 350 degrees F. Combine all filling ingredients.
  2. 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.
  3. 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.
  4. 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 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.

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