Here is the husband. These little mushrooms are apparently his specialty. I wouldn't know, I'm not a shroom fan. But I trust Ethan. He has yet to make crappy food. He has a few recipes that have graced the index of Rookie Cookie. Things like mac and cheese and creamed corn.
When Ethan made these, we got into a bit of a tiff. First, we fought over whether mushrooms should be washed under water or if they should be brushed off with a towel. Then we fought about when to take them out of the oven. I did play the blog card and said, "I'm the one with a blog. I know more than you and I have a blog to prove it." He then played the catering card and retorted, "I have been a caterer all of my life. I know more about food than you ever have." It ended up that Ethan got his way on both arguments. Lame. Yeah, we fight like children. But it's all in the name of nookie.
20 medium whole mushrooms
1 cup shredded mozzarella cheese
1/3 cup fresh shredded Parmesan
4 oz cream cheese
4 garlic cloves, minced
1/2 cup plain bread crumbs
2 tsp kosher salt
A few grinds ground pepper
1/4 cup olive oil
Set oven to 400 degrees.
Remove stems from mushrooms. Finely mince stems and add to a medium bowl. Add mozzarella, Parmesan, cream cheese, garlic, bread crumbs, salt, pepper and olive oil. Mix well using a rubber scraper. Once combine, spoon a small amount of cheese mixture into mushroom caps. Sprinkle a small amount of mozzarella cheese on top of each mushroom. Lightly drizzle olive oil over all the mushrooms.
Bake stuffed mushrooms for 15-20 minutes, or until cheese is lightly browned.
Served with these: grilled pork chops, steamed veggies and green salad. Pluot upside-down cake.