Mushroom Stuffed Mushrooms

• 2 tablespoons butter
• 2 shallots, minced
• 1 lb cremini mushrooms or 1 lb white mushroom, chopped
• 2 tablespoons fresh dill, snipped
• 1 12 teaspoons minced fresh tarragon or 12 teaspoon dried tarragon
• 18 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 14 cup heavy cream
• salt & freshly ground black pepper
• 12 cremini mushrooms, stemmed
• olive oil, for brushing
• 12 pieces fresh chives

1. TO MAKE FILLING; In a medium skillet, melt butter over medium heat and saute shallots until soft, about 4 minutes.
2. Stir in choppd mushrooms and cook until liquid evaporates, about 6 minutes.
3. Add all remaining filling ingredients.
4. Cool until mixture thickens slightly, 3-4 minutes.
5. In a blender or food processor, process until mixture forms a coarse paste.
6. Taste and adjust seasoning.
7. Preheat broiler.
8. Brush mushroom caps with oil and broil about 4 minutes, or until slightly soft.
9. Let cool.
10. Fill caps with mushroom filling.
11. Arrange 2 pieces of chives in an X on each cap.

butter, shallots, cremini mushrooms, fresh dill, tarragon, cayenne pepper, tomato paste, heavy cream, salt, cremini mushrooms, olive oil, chives

Taken from www.food.com/recipe/mushroom-stuffed-mushrooms-375685 (may not work)