That Ol’ Cap Magic

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Yield: 5 servings

Ingredients

  1. 1 batch Sauteed mushrooms
  2. 1/3 cup heavy cream
  3. 1/4 cup shredded Parmesan
  4. 1 teaspoon dried tarragon
  5. 1 to 2 tablespoons bread crumbs
  6. 10 large white mushroom caps
  7. Olive oil
  8. 1 teaspoon chopped fresh rosemary
  9. 1 teaspoon chopped fresh thyme
  10. 2 cloves garlic, crushed
  11. Bread crumbs

Instructions

  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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