vegetarian stuffed mushrooms

Ingredients:
8 oz package baby bella mushrooms
3 tbsp chopped parsley
1 tsp chopped tarragon
3 scallions, finely minced
1/4 cup grated parmigiano reggiano
1/8 cup grated asiago cheese
1 egg
1/4 cup italian bread crumbs
4 oz cream cheese, softened
1/8 tsp cayenne pepper
2 cloves garlic, minced
olive oil for brushing

Directions:
Preheat the oven to 425 degrees F.

Carefully remove the stems from the mushrooms, and chop them up finely either by hand or in a food processor. Zap them in the microwave or cook them in a pan on the stovetop 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, cayenne pepper, 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. Enjoy!