That Ol' Cap Magic (Alton Brown) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 batch sauteed mushrooms |
1/3 cup heavy cream |
1/4 cup shredded parmesan |
1 teaspoon dried tarragon |
1 to 2 tablespoons bread crumbs |
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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