Stuffed Mushrooms

• 1/2 cup Italian-style dried bread crumbs
• 1/2 cup freshly grated Pecorino Romano cheese
• 2 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh mint
• 2 garlic cloves, minced
• About 3 tablespoons olive oil
• 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

1. Preheat the Oven to 400 degrees F. In a medium bowl, stir the bread crumbs, Romano cheese, parsley, mint, and garlic to blend.
2. Lightly coat a large, heavy baking sheet with 2 teaspoons of the oil.
3. Arrange the mushroom caps on the baking sheet, cavity side up, and spoon the filling into the mushroom cavities.
4. Drizzle 1/4 teaspoon of 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. Arrange the stuffed mushrooms on a platter and serve.

italianstyle dried, freshly grated pecorino romano cheese, parsley, fresh mint, garlic, olive oil, white mushrooms

Taken from www.epicurious.com/recipes/food/views/stuffed-mushrooms-376735 (may not work)