When I asked my friend and amazing cook Alexandra G. for a mushroom-starring recipe, she proposed this yummy appie. It’s perfect for a small party, which ended up happening last night, when two of my jazz musician friends dropped by to jam. (Good thing too, otherwise Alex and I would have eaten the whole batch!) As usual, Brent, this blog’s biggest fan and contributor, was on hand to take some photos. (He says he’s just in it for the food.)

Ingredients
1 cup mozarella grated (mozarella is mild, letting the parsley shine, but grated parmesan and Asiago would also be very good and improve presentation, since mozarella tends to melt out, as you can see in the photo.)
20 button mushrooms
5 tablespoons of parsley (reserving one for garnish)
3-4 gloves garlic, finely chopped
1 tablespoon olive oil
1 tablespoon butter

Alexandra taste tests yummy mushroom filling.

Directions
1. Preheat oven to 400.
2. Clean mushrooms and remove stem from mushrooms twisting off, gently. Finely chop stems.
3.. Sautee garlic in olive oil, butter. Brown. Add the 4 tablespoons of parsely and chopped mushroom. Cook for another 3 minutes.
4. Line baking sheet with foil. Place mushrooms head down, then fill each one with a teaspoon of filing. Top with mozarella, pinching the shredded cheese to fit, then gently placing on the mushroom.
5. Place rack in oven and cook for 6 minutes or until cheese melts mushroom hot.
6. Let cool a two minutes, garnish each shroom with reserved parsely and serve.

Okay, presentation could be more dazzling with better cheese control. I'm sure to make them again and nail the look. But my doesn't Alexandra look appetizing? That's what really matters.

This sexy Jazz Pianist Cock (JPC) likes mushrooms just fine.