Stuffed mushrooms

Clean the cremini mushrooms with a wet napkin, remove the stems and reserve them; clean out the center and optionally the gills.

Finely chop the stems, or pass them through a food processor.

Finely mince two shallots, so the stuffing holds in the mushroom.

Heat a couple tablespoons of extra virgin olive oil; add the shallots, stems and finely chopped garlic to sweat and cook down gently until the stems are very soft, without caramelizing.

In a bowl combine Italian seasoned breadcrumbs, grated parmigiano reggiano and a wedge of sharp provolone.

Drizzle a little olive oil under the mushroom caps and season them with salt; season the stuffing with salt and black pepper.

Take the pan off the heat, add the chopped parsley to wilt, then the cream cheese to soften in the residual heat.

Mix the pan mixture into the breadcrumbs and cheese, by spoon or by hand.

Stuff the mushrooms generously and pack it in; top with a little parmigiano and a drizzle of oil.

Bake about 25 minutes until crusty on top (oven said as 'into the oven, 425 minutes or so', a garble).