Funghi ripieni con ricotta (Wild mushrooms stuffed with ricotta)

One dozen mushroom caps,  more if small

1 cup well-drained ricotta

¼ cup dried breadcrumbs

¼ cup grated pecorino cheese

2 teaspoons fresh mint leaves, chopped

2 teaspoons fresh parsley, chopped

2 teaspoons fresh basil leaves, chopped

¼ teaspoon kosher salt

Ground black pepper to taste

Preheat the oven at 400F.

Remove stems from mushrooms and quickly rinse under water.   Drain well.  Set aside.

Mix the remaining ingredients until all blended.

Coat a baking dish with some olive oil.  Sprinkle the mushroom caps with salt. Stuff each cap with one to two tablespoons of ricotta filling, depending on size.

Place the stuffed mushroom caps inside the baking dish right next to each other.

Drizzle with olive oil.   Bake at 400 F for 20 minutes for large caps, 15 minutes for small caps.