parmesan paste

I have fresh herbs.

Sage, basil, italian parsley, and cilantro.

So you take leaves from each and chop fine, add two tablespoons olive oil (is there any other kind to use?), add salt and pepper, and as much grated parmesan as possible to make it into a paste.

Then you slather it over anything that can be baked and enjoy it, crusty and yummy and herby and good!

(Currently I've made this twice, with chicken breasts.)

Oh, the other night I made the mushrooms in quantity, and they turned out very good. Garnished them with a small slice of habanero and a cilantro leaf.

I know. Pictures.

cheesy stuffed mushrooms

but, oh, so sinfully good, and not at all unhealthy. just a little expensive, what with the gruyere!

8 large stuffing mushrooms
handful of shallots
one new yellow zucchini
minced garlic
salt
pepper
grated gruyere cheese
bread crumbs
olive oil

stem the mushrooms. put dallop of olive oil in centers.

mince stems with the squash and the shallots. add garlic, salt and pepper. sautee gently until shallots are transparent.

stir with bread crumbs and cheese.

stuff mushrooms.

bake at 350 until goldeny.

I did take a picture of these put it's not exactly what I had hoped. Much better to cook during the day and have the natural light.