Stuffed Mushrooms (Giada De Laurentiis)

• 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

1. Preheat the oven to 400u0b0F.
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.

italian seasoned breadcrumbs, romano cheese, garlic, fresh italian parsley, mint leaves, salt, extra virgin olive oil, white mushrooms

Taken from www.food.com/recipe/stuffed-mushrooms-giada-de-laurentiis-272886 (may not work)