20 mushrooms, stem removed
2 tbsp. butter
1 tbsp. oil
6 tbsp. green onions, chopped
1/4 c. maderia or sherry
3 tbsp. dry bread crumbs
1/4 c. Gouda or Edam, grated plus 2 tbsp. extra
1/4 c. Parmesan cheese, grated
1/2 tsp. tarragon
Salt & pepper
3 tbsp. heavy cream

Place mushrooms in baking pan, hollow side up. Mince the mushroom stems and squeeze the moisture out. (Do this putting them in a clean towel and squeeze). Saute mushrooms and green onions in the butter and oil. Add the sherry and boil it down rapidly until it is almost evaporated. Take off heat, mix in crumbs, cheese, tarragon, salt, pepper. Add the cream. Fill the mushroom cups. Top with a pinch of Parmesan and Gouda. Bake in preheated 400 degree oven for 15 to 20 minutes. Caps should be tender and browned.