That Ol' Cap Magic

• 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

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.
3. Add the rosemary, thyme, and garlic and combine thoroughly.
4. Place a roasting rack on a baking sheet.
5. On the baking sheet, turn the mushroom caps upside down, stem side facing up.
6. 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.
7. Heat broiler to high and move the oven rack up 1 level.
8. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps.
9. Top each cap with enough bread crumbs to cover the filling.
10. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.

batch, heavy cream, parmesan, tarragon, bread crumbs, white mushroom, olive oil, rosemary, thyme, garlic, bread crumbs

Taken from www.foodnetwork.com/recipes/alton-brown/that-ol-cap-magic-recipe2.html (may not work)