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Stuffed Mushroom Caps II


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  • 1/2 cup Mushroom Duxelles (see recipe)
  • 2 tablespoons heavy cream
  • 2 tablespoons crumbs from fresh white bread
  • 1 pinch dried tarragon - (large-ish)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 large beautiful white mushroom caps - (3.5" dia) cleaned
  • 2 tablespoons melted butter
  • 2 tablespoons grated Swiss cheese


Servings 1


Step 1

Blend the duxelles in a bowl with the cream. Add enough of the bread crumbs to make a mass that will hold its shape in a spoon. Season to taste with the tarragon, salt, and the pepper.

Brush the caps with butter, then spoon the stuffing into the cavities. Spread a pinch of grated cheese over the stuffing. Arrange in a baking dish and cook about 20 minutes at 400 degrees.

This recipe yields ?? servings.

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