Stuffed Mushrooms with Pecorino and Herbs

Ingredients

• 0.5 cup bread crumbs dried italian-style
• 1 tablespoon mint leaves fresh chopped
• 2  garlic cloves minced peeled
• 0.3 cup olive oil extra-virgin
• 2 tablespoons parsley leaves fresh italian chopped
• 0.5 cup pecorino cheese grated
• 28 servings salt and pepper black freshly ground
• 28 large mushrooms white stemmed

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 400 degrees 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. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up.
4. Drizzle remaining oil over the filling in each mushroom.
5. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
6. Serve.