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Stuffed Mushrooms

Ingredients:

• 1/4 cup vegetable broth
• 1/3 cup walnuts
• 2/3 cup mayo
• 1 1/2 cups bread crumbs
• 1 tbsp tarragon
• 1 tomato

Preheat the oven to 375 degrees farenheit. Remove the stems. Chop the stems. Grease a pan. Cook the caps at medium-high heat for one minute on each side until brown. Place on a baking sheet. Heat the broth on medium until it boils. Add the stems and cook them until the moisture has evaporated, 2 - 3 minutes. Scrape them into a bowl. Add the tomato, walnuts, mayo, bread crumbs, and tarragon. Stir. Mound into mushroom caps. Bake 15 - 18 minutes, until tender.

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