Tarragon Rice-stuffed Mushrooms

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 18 mushrooms
• 1/4 cup chicken broth
• 1 shallot, minced
• 1/2 cup cooked rice
• 2 teaspoons mayonnaise
• 1 teaspoon tarragon
• 2 tablespoons grated parmesan cheese
• 2 teaspoons olive oil
• 1/4 teaspoon paprika

Recipe

• 1 preheat oven to 375.
• 2 remove mushroom stems and chop finely.
• 3 bring the broth to a boil at medium-high in a nonstick frying pan.
• 4 add shallot and mushroom stems. cook about 2 minutes or until vegetables are tender and liquid has mostly evaporated.
• 5 in a bowl, combine vegetable mixture, rice, mayonnaise, tarragon, and half the cheese.
• 6 after wiping out frying pan, add oil and saute mushroom caps over medium heat until coated (approximately 20 seconds).
• 7 place caps on a baking sheet, cap side down and place about 2 teaspoons rice mixture in each cap.
• 8 sprinkle with the remaining cheese.
• 9 bake until cheese is lightly browned (about 10 minutes) and mushrooms should be tender, yet still hold their shape.
• 10 dust lightly with paprika.