Tarragon Rice Stuffed Mushrooms

Step 1: Preheat oven to 375 degrees F.

Step 2: Remove the stems from the mushrooms and finely chop the stems.

Step 3: In a nonstick frying pan, over medium-high heat, bring the chicken broth to a boil.

Step 4: Add the green onion and mushrooms stems.

Step 5: Cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.

Step 6: In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese and set aside.

Step 7: Using a paper towel, wipe out the frying pan and place over medium heat.

Step 8: Add the olive oil and mushroom caps; sauté until coated with oil, 20 to 30 seconds.

Step 9: Remove from the pan and arrange the mushroom caps, stem end up, on a baking sheet.

Step 10: Mound about 2 teaspoons of the prepared vegetable/rice mixture in each mushroom cap. Sprinkle with remaining Parmesan cheese.

Step 11: Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes.

Step 12: To serve, dust each cap lightly with paprika.