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