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THAT OL' CAP MAGIC
For the filling:
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1
1
1
1
batch sautéed mushrooms
/3 cup heavy cream
/4 cup shredded parmesan cheese
teaspoon dried tarragon
to 2 tablespoons breadcrumbs
For the mushroom caps:
0 large white mushroom caps
Olive oil
1
1
1
2
teaspoon fresh rosemary, chopped
teaspoon fresh thyme, chopped
cloves of garlic, crushed
Breadcrumbs
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2
3
4
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) Heat oven to 350 degrees.
) 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.
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8
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1
) 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 breadcrumbs to cover the filling.
0) Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the
tops have browned.
Yield: 5 servings
THAT OL' CAP MAGIC
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