stuffed mushroom caps

So long ago, in a house in East Van, this recipe (slightly altered) was given to be by my good friend Nils. He nuked the mushrooms rather than going the oven route and used sugar instead of honey... but it's basically the same deal. These mushroom caps have graced many a dinner party table since then for good reason. They are truly delicious, and super easy to make.

Ingredients:

1 container of large mushroom caps

1 tsp. of butter/margarine

1 tsp. of salt

1 tsp. of pepper

1 tbsp. of mayonnaise or cream cheese

1 tbsp. Of honey

Cut off the stems from the mushrooms by slicing a cone shaped divot out of the mushroom at the base of the stem. Slice up the the stem bits and mushroom residue into really small pieces and place into a bowl with the butter. Nuke for 30 seconds.

Place the caps on a baking sheet, and preheat the oven to 320°F/160°C. Mix the mayonnaise, honey and spices with the stems and scoop them into the mushroom divot spaces on the mushroom caps. Thinly slice some cheese of your preference (I did a batch of cheddar and a batch of spiced barva for mine) and cover the mushroom caps with them. Place them in the oven for 20 - 30 minutes until the cheese is melted and the mushrooms have shrunken considerably.

People really, really love these and they are muy yummy.