And since I had pound of mushrooms in the fridge, languishing, forlorn, and forgotten, well almost forgotten, I decided to cook them up for Tapas. I also wanted a vegetarian friendly dish as well.
To start with I stemmed the mushrooms, and chopped up the stems, pretty finely.
I then sauteed the mushrooms (and forgot to take a picture), and set those aside.
Next up, I threw a handful of pine nuts into the pan with just about a teaspoon of olive oil, and browned them just a little. By cooking the pine nuts a little you add a whole new flavour dimension.
I then chopped them up and added them to the bowl with the mushrooms and panko bread crumbs. Mixed it all together and decided that it needed something... So I went into my spices and added about 1/2 teaspoon tarragon. Tasted it again, and WOW.
I cannot make stuffed mushrooms without cheese. Sorry, just not on. So I went to the fridge, fully intending on grating some mozzarella up, but decided to add some grated Colby Jack that was in the fridge.
I par cooked the mushrooms just a little in a pan, enough to make them release their moisture. Didn't waste it though, I added that mushroom juice to the filling.
Stuffed the mushrooms with the mix and then topped them with some more shredded cheese. There is no such thing as too much cheese. Just isn't. (My camera decided to have a Diva moment and would not take any pictures for a little while, it decided that the SD card in the camera was faulty. sigh... I fixed that one though and swapped out cards, but it meant I did lose a couple of pictures).
Baked them for about 25 minutes (the last half of the time with the Bacon Wrapped Water Chestnuts). And did not get a picture of them as I was pulling them out of the oven.
But here they are on the platter, in all their glory.
And here they are on the table, getting ready to be eaten.
No real measurements here,
1/2 cup Panko breadcrumbs
1 lb. Mushrooms
1/2 cup Pine Nuts
2-4 tablespoons butter and olive oil
1/2 teaspoon tarragon
1 cup (approx) Grated cheese.