Tarragon Rice-Stuffed Mushrooms
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 18 white 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
directions
- Preheat oven to 375.
- Remove mushroom stems and chop finely.
- Bring the broth to a boil at medium-high in a nonstick frying pan.
- Add shallot and mushroom stems. Cook about 2 minutes or until vegetables are tender and liquid has mostly evaporated.
- In a bowl, combine vegetable mixture, rice, mayonnaise, tarragon, and half the cheese.
- After wiping out frying pan, add oil and saute mushroom caps over medium heat until coated (approximately 20 seconds).
- Place caps on a baking sheet, cap side down and place about 2 teaspoons rice mixture in each cap.
- Sprinkle with the remaining cheese.
- Bake until cheese is lightly browned (about 10 minutes) and mushrooms should be tender, yet still hold their shape.
- Dust lightly with paprika.
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