Mushroom caps are stuffed with garlic, parlsey, ham and cheese.
Preheat oven to 375FSeparate mushroom caps from stems. Finely chop stems. Steam caps for about 3 minutes in a steamer based set over boiling water over medium heat. Transfer caps to a baking pan. Heat oil in a saute pan over medium heat. Add mushroom stems, garlic, parsley and ham. Season to taste with salt and pepper and cook, stirring about 5 minutes. Remove from heat and add taleggio and basil to mixture. Mix well. Fill mushroom caps with cheese mixture and sprinkle with parmigiano-reggiano. Bake until cheese melts and mushrooms soften, about 15 minutes. Garnish with chopped basil.