Stuffed Mushrooms

• 1/2 c. Italian-style bread crumbs
• 1/2 c. grated Romano cheese
• 2 cloves garlic, peeled and minced
• 2 Tbsp. chopped fresh parsley
• 1 tsp. chopped fresh mint leaves
• salt and pepper
• 1/3 c. extra virgin olive oil
• 28 large white mushrooms, stemmed

1. Preheat the oven to 400u0b0.
2. Stir the bread crumbs, Romano cheese, 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 the top, about 25 minutes.
6. Serve.

italianstyle bread crumbs, romano cheese, garlic, parsley, mint, salt, extra virgin olive oil, white mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=19008 (may not work)