INGREDIENTS

  • 1/2 cup dried Italian seasoned breadcrumbs
  • 1/2 cup grated pecorino romano cheese
  • 2 garlic cloves , peeled and minced
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh mint leaves
  • salt & freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 28 large white mushrooms , 2 1/2 inch-diameter, stemmed

DIRECTIONS

  1. Preheat the oven to 400°F.
  2. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  3. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
  4. Spoon the filling into the mushroom cavities (about 1-1/2 t. of filling -don’t pack tightly because the mushroom will shrink when baking) and arrange on the baking sheet, cavity side up.
  5. Drizzle remaining oil over the filling in each mushroom.
  6. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
  7. Serve.