Sig's Blue Cheese and Pineapple Mushroom Cup

Name: Sig's Blue Cheese and Pineapple Mushroom Cup
Yield: 2 servings
Cuisine: American
Ingredients: 2 large flat mushrooms, stalks removed; 1 1/2 tbsp ,of blue vein cheese; 3 tbsp of philatelphia cheese; 1 tbsp pineapple juice from can; 4 slice pineapple , from can; 1 pinch of fresh crushed pepper corns; 1 pinch dried tarragon; 1 clove of garlic , crushed; 2 tbsp olive oil; 1 Graham cracker or similar crushed

Sigrun @sigrun

German, living in England

Just messing around with ideas turned out interesting flavours combination that work. I used Roquefort ewes cheese.

Sigrun @sigrun

German, living in England

Just messing around with ideas turned out interesting flavours combination that work. I used Roquefort ewes cheese.

Saved

Ingredients

2 servings

2 largeflat mushrooms, stalks removed
1 1/2 tbsp,of blue vein cheese
3 tbspof philatelphia cheese
1 tbsppineapple juice from can
4 slicepineapple , from can
1 pinchof fresh crushed pepper corns
1 pinchdried tarragon
1 cloveof garlic , crushed
2 tbspolive oil
1Graham cracker or similar crushed

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Steps

1

Clean the mushrooms, remove stalks
2

Mix the two cheeses with the juice , two chopped up slices of pineapple (leave the other two intact set aside), the pepper and tarragon.
3

Fill the mushrooms with the mixture. Top with the slice of Put into a ovenproof dish .
4

Cook in a preheated oven medium heat for about 15 minutes
5

Carefully lift out of oven and turn up heat a little higher in oven .Drizzle mushrooms with olive oil and add half a crushed graham cracker over top of each mushroom
6

Bake until golden on top.
7

I ate them with some crusty fresh brown bread . You can of course use smaller mushrooms and devide the mixture.