Carefully cut off stems of mushrooms. Use a spoon to help remove most of stem area so you have a large area of the cap to stuff. Place caps onto a large greased baking sheet.
Discard any tough ends of stems and finely chop remaining parts.
In a large skillet, heat 1 Tablespoon of the butter over medium heat. Add chopped mushroom stems to skillet. Cook stems until tender and any moisture from the mushrooms and butter has disappeared. Set aside to cool.
When mushroom stems have cooled, stir in cream cheese, mozzarella cheese, 1 Tablespoon Panko breadcrumbs, 1 Tablespoon Parmesan cheese, garlic powder, black pepper, onion powder, and ground cayenne pepper.
Using a small spoon, generously fill each mushroom cap with cheese mixture.
For Topping: In a small microwave-safe bowl, melt the remaining 1 tablespoon butter. Then stir in the remaining 1 1/2 tablespoons of Panko breadcrumbs, 1/2 tablespoon Parmesan, and 1 teaspoon parsley. Evenly distribute mixture over the tops of the stuffed mushrooms.
Bake at 350 degrees F for 20-25 minutes, until cheese has melted and topping starting to brown.
Smoked Salmon Dip with Riesling
200 g / 7 ozsmoked salmon(or trout)
200 g / 7 ozPhiladelphia cream cheese, full fat
1/4 cup / 55gsour cream(Note 1)
1/4 cup / 60gmayonnaise(Note 1, 2)
1/4cupfresh dill, roughly chopped
1/2garlic clove, minced
1 1/2tsplemon zest(1 lemon)
1 - 2tbsplemon juice
Pinchof salt and pepper
Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.
Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.
Adjust lemon and salt to taste. Whizz again briefly.
Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.
Lemon Tartlets with Pinot Grigio
3 refrigerated pie crusts ( I used Pillsbury)
1 c. butter
1 1/4 c. sugar
1/2 c. freshly squeezed lemon juice
6 egg yolks
1 large egg
1 cup Cool Whip
35-36 raspberries (optional)
powdered sugar for dusting (optional)
Pre heat oven to 375 degrees
Roll out pie dough and use a large round cookie cutter to cut out approximately 34-36 disks. (I found that the top of a frosting lid works well for this)
Fit the dough into the holes of a mini-muffin pan. Push the sides down over the top to help the dough keep it's shape during baking. Prick the bottom of each dough disk with a toothpick a few times to allow steam to escape.
Bake for ten to twelve minutes or until the crusts are golden brown. Remove from the oven and allow to cool for a few minutes. Place them on a cooling rack to fully cool before filling them.
Make the filling by melting the butter in a medium saucepan over medium-low heat. Whisk in the sugar, lemon juice, egg yolks and egg. Cook for ten minutes stirring constantly until the mixture thickens. Remove from the heat and allow to completely cool. Fold in the Cool Whip.
Fill the pie shells by either spooning in the filling or placing filling in a large freezer bag, cutting a hole in the corner and squeezing the filling in the pie shells.
Cover and refrigerate overnight.
Garnish with fresh raspberries and powdered sugar if desired.