Recipe courtesy of Alton Brown
Show: Good Eats
5 servings


For the filling:
  • 1 batch Sauteed mushrooms
  • 1/3 cup heavy cream
  • 1/4 cup shredded Parmesan
  • 1 teaspoon dried tarragon
  • 1 to 2 tablespoons bread crumbs
For the mushroom caps:
  • 10 large white mushroom caps
  • Olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, crushed
  • Bread crumbs


Heat oven to 350 degrees F.

In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly.

Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. 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.

Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned.

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