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1
Pulse the fresh bread in a food processor, then transfer to a bowl and toss with 2 tablespoons olive or vegetable oil, salt and pepper (I use about 3/4 teaspoon seasoning salt or white salt).
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2
Spread the mixture onto a baking sheet and bake until golden (about 6-8 minutes) transfer to a bowl.
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3
Carefully remove the stems from the mushroom caps and finely chop.
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4
Lay the mushroom caps stemmed side down on a lightly greased baking sheet (set oven rack to second-lowest position or middle rack for this) bake for about 12 minutes at 375 degrees.
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5
White the caps are baking, melt about 3 tablespoon butter in a heavy skillet over medium-high heat.
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6
Saute the chopped stems, stirring until golden (about 5-6 minutes).
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7
Add in onion, celery, garlic, oregano, salt and black pepper; saute stirring occasionally until the onion is golden (about 5 minutes) cool veggies slightly, then add in the bread crumb mixture with Parmesan, asiago and chopped parsley; toss well to combine.
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8
Remove the caps from the oven, turn over, then spoon the filling into the caps pressing gently (there might be some filling left over).
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9
Bake second-lowest rack or middle oven at 375 degrees or until tender and the stuffing is golden brown (about 20-22 minutes).
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10
Remove from oven and sprinkle the caps with grated mozzeralla cheese, return to oven (or broil) for about 5 minutes or until the cheese has melted.
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11
Delicious!
