Sig's Blue Cheese and Pineapple Mushroom Cup

• 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

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.
4. Top with the slice of Put into a ovenproof dish .
5. Cook in a preheated oven medium heat for about 15 minutes
6. 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
7. Bake until golden on top.
8. I ate them with some crusty fresh brown bread .
9. You can of course use smaller mushrooms and devide the mixture.

mushrooms, vein cheese, philatelphia cheese, pineapple, pineapple, pepper, tarragon, clove of garlic, olive oil, graham cracker

Taken from cookpad.com/us/recipes/354690-sigs-blue-cheese-and-pineapple-mushroom-cup (may not work)