The Challenge: create finger food appetizers for a wine party, entirely from Costco ingredients. The solution: Stuffed mushrooms 3 ways. Vary the number of mushrooms and the amount of filling for the size of the party. Here, there is enough for 60 stuffed mushrooms.
STUFFED MUSHROOMS, 3 WAYS
Enjoy with a nice hearty red wine. These pair great with Tempranillo, Zinfandel, and Bordeaux (Château Ballan-Larquette Bordeaux 2010).
Variation: Not from Costco, but this will make your bread crumbs zing: sprinkle them with a little Spanish paprika while you are browning them in the sauté pan.
Sauté the onions, sprinkled with salt, over very low heat
until caramelized. About 40 minutes. Set aside.
Shred each of your cheeses, and place in their own bowls.
Separately sauté each meat, until crispy. Crumble or finely dice the meats.
Add one meat to each cheese.
I suggest the Serrano Jamon with the Gruyere; the Lomo with the Blue Cheese, and the Chorizo with the Servilleta.
Mix into each cheese/meat combo, 1/3 of the caramelized onion, and 1/3 of the spinach (or to taste).
Taste, and add pepper to taste.
Using a food processor, turn your bread into bread crumbs. Add freshly ground pepper to taste.
Lightly brown the bread crumbs in a sauté pan. They’ll brown more in the oven, so go easy.
Stuff each mushroom cap with one of the meat/cheese/onion
mixtures. Press the mushroom filling side down into the bread crumbs (so your filling has the crumbs on top). Put the mushrooms, filling side up, in a rimmed baking dish.
Bake in a preheated 350° degree oven for 15-20 minutes, until the
mushrooms just begin to release some juice.