These stuffed mushrooms are great for Open House or dinner.
Tarragon-Rice Stuffed Mushrooms
18 large white mushrooms
1/4 cup canned chicken broth (low fat)
1 green onion or shallot, minced
1/2 cup long-grain white rice, cooked and cold
2 teaspoons light mayonnaise
2 or 3 fresh basil leaves, chopped
2 tablespoons Parmesan Cheese (Parmigiano-Reggiano), freshly grated
1 teaspoon fresh tarragon, chopped
2 teaspoons olive oil, extra-virgin
1/4 teaspoon paprika
Preheat oven to 375 degrees F. Remove the stems from the mushrooms and finely chop the stems.
In a nonstick frying pan, over medium-high heat, bring the chicken broth to a boil. Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.
In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese; set aside.
Using a paper towel, wipe out the frying pan and place over medium heat. Add the olive oil and mushroom caps; sauté until coated with oil, 20 to 30 seconds.
Remove from the pan and arrange the mushroom caps, stem end up, on a baking sheet. Mound about 2 teaspoons of the prepared vegetable/rice mixture in each mushroom cap. Sprinkle with remaining Parmesan cheese.
Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes. To serve, dust each cap lightly with paprika.
Makes 6 servings (3 stuffed mushroom caps each person)
If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.