Mushroom Caps 2:

8 oz Cremini mushrooms - 3 Tbsp chopped parsley - 1 Tsp chopped tarragon - 3 scallions, finely minced - 1/4 cup grated parmigiano reggiano - 1 oz grated asiago cheese - 1 egg - 1/4 cup Italian bread crumbs - 4 oz cream cheese, softened - 2 cloves garlic, minced - EVO for brushing

Preheat the oven to 425ºF (220ºC). Carefully remove the stems from the mushrooms, and chop them up finely either by hand or in a food processor. Cook them in a pan on the stove top until you have gotten rid of the excess moisture. Place the stems in a bowl, and add the parsley, tarragon, scallions, Parmigiano Reggiano, Asiago, egg, bread crumbs, cream cheese, and garlic. Mix until it forms a smooth mixture, and season to taste. Brush each mushroom cap with olive oil, and sprinkle with salt and pepper. Lay them on a sheet pan, and fill them generously with a spoonful of filling. Bake for 15 minutes, until the stuffing has browned