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Ingredients
- ½ bread crumbs
- ½ cup grated Pecorino Romano
- 2 garlic minced cloves
- 2 tablespoons chopped fresh Italian parsley leaves
- 1 tablespoon chopped fresh mint leaves
- ⅓ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Cooking Instructions
- Coat 1 tablespoon olive oil on the baking sheet.
- Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt, pepper, and olive oil into a bowl.
- Fill the mushroom cavities and arrange on the baking sheet, cavity side up.
- Drizzle olive oil over the filling in each mushroom.
- Toss the mushrooms into the oven at 400 degrees F.
- Bake until the top is golden, ~25 minutes.