Mushroom Stuffed Mushrooms

A quote from Cooking.com describes to a "t" all the mushroom lovers of the world - "Fungusheads - that's what a friend of ours calls those of us who become misty-eyed about mushrooms, We can't help it, because as playthings for the senses, mushrooms have it all: a musky fragrance, an exquisitely touchable flesh, an easy compatibility with so many other ingredients, a willing transformation into the state of voluptuousness. A recipe like this is not for fence sitters- it's strictly for fungusheads" . I couldn't have said it better myself!!

• Ready In: 20 mins
• Yields: 12 stuffed mushrooms

Ingredients

• FOR FILLING

• 2  tablespoons butter
• 2  shallots, minced
• 1  lb cremini mushrooms or 1  lb white mushroom, chopped
• 2  tablespoons fresh dill, snipped
• 1 1⁄2 teaspoons  minced fresh tarragon or 1⁄2 teaspoon dried tarragon
• 1⁄8 teaspoon cayenne pepper
• 2  tablespoons tomato paste
• 1⁄4 cup heavy cream
•  salt & freshly ground black pepper

• MUSHROOM CAPS

• 12  cremini mushrooms, stemmed
•  olive oil, for brushing
• 12  pieces fresh chives

Directions

1. TO MAKE FILLING; In a medium skillet, melt butter over medium heat and sauté shallots until soft, about 4 minutes. Stir in choppd mushrooms and cook until liquid evaporates, about 6 minutes. Add all remaining filling ingredients. Cool until mixture thickens slightly, 3-4 minutes. In a blender or food processor, process until mixture forms a coarse paste. Taste and adjust seasoning.
2. Preheat broiler. Brush mushroom caps with oil and broil about 4 minutes, or until slightly soft. Let cool. Fill caps with mushroom filling. Arrange 2 pieces of chives in an X on each cap.