Preparation

• 1 Preheat oven to 375°F.2 Remove the stems from the mushroom caps, thus leaving an indentation in the underside of each cap to hold the filling later. 3 Coat a large nonstick skillet with nonstick cooking spray and place over medium-high heat.4 When hot, add the whole mushroom caps and cook for about 1 minute on each side, until faintly browned. Place the mushrooms, stem ends up, on a baking sheet.5 Return the pan to medium heat and add the broth. When it boils, add the mushroom stems and shallots and cook until most of the liquid has evaporated, 2-3 minutes.6 Scrape the mixture into a bowl and add the tomato, walnuts, mayonnaise, bread crumbs and tarragon. Stir to combine, then season with salt and pepper to taste. 7 Place a generous tablespoonful of walnut mixture on each mushroom cap.8 Bake 15-18 minutes, until the mushrooms are tender but hold their shape. If desired, place under a preheated broiler for a moment to brown the tops lightly. Serve warm or at room temperature.
• Source: California Walnut Board