• 1/2 cup Italian-style bread crumbs
  
• 1/2 cup Pecorino Romano cheese, grated
  
• 2 cloves garlic, finely minced
  
• 2 tablespoons fresh Italian parsley, chopped
  
• 1 tablespoon fresh mint, chopped
  
• Salt and pepper, to taste
  
• 1/3 cup extra-virgin olive oil, divided
  
• 28 large white mushrooms, wiped clean and stemmed
  

INSTRUCTIONS

1. Preheat oven to 400°F.
   
   
2. In a large bowl, combine bread crumbs, Pecorino Romano cheese, garlic, parsley, mint, salt, pepper, and 2 tablespoons olive oil.
   
   
3. Spoon the bread crumb mixture into the mushroom cavities and arrange on a lined baking sheet, cavity-side up. Drizzle remaining olive oil over the filling in each mushroom.
   
   
4. Bake until the mushrooms are tender and the filling is heated through and golden on the top, about 25 minutes. Serve immediately or keep warm until served.