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Tarragon-Rice Stuffed Mushrooms

18 large white mushrooms
1/4 cup canned fat-free chicken broth
1 shallot, minced
1/2 cup cooked, cold long-grain white rice
2 teaspoons light mayonnaise
2 or 3 fresh basil leaves, chopped
2 tablespoons freshly grated parmesan cheese
1 teaspoon chopped fresh tarragon
2 teaspoons extra-virgin olive oil
1/4 teaspoon paprika

Preheat oven to 375 degrees F. Remove the stems from the mushrooms and chop the stems finely.

In a nonstick frying pan over medium-high heat, bring the chicken broth to a boil. Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.

In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese.

Using a paper towel, wipe out the frying pan and place over medium heat. Add the olive oil and mushroom caps; saute until coated with oil, 20 to 30 seconds. Arrange the caps, stem end up, on a baking sheet. Mound about 2 teaspoons of the rice mixture in each cap. Sprinkle with the remaining parmesan cheese. NOTE: If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.

Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes. To serve, dust each cap lightly with paprika.

Makes 6 servings (3 each).