Mushroom Caps:
10 LG white mushroom caps (stems removed)
Olive oil
1 TSP chopped fresh rosemary
1 TSP chopped fresh thyme
2 cloves garlic (crushed)
Bread crumbs
Filling:
¼ C crabmeat (claw meat is more flavorful)
Sauteed mushroom stems (from the caps)
1/3 C heavy cream
¼ C shredded Parmesan
1 TSP dried tarragon
1 TBSP bread crumbs
Temperature: 350
In a large bowl, toss the mushroom caps with enough olive oil to coat. 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.
Combine the filling in a bowl. 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.