Servings: 7 (4 mushrooms per serving)
This is an easy and delicious recipe. The Pecorino Romano is the perfect cheese to use, as it pairs really well with the bread crumbs. You need not worry about bland stuffed mushrooms anymore, as these are very flavorful! If you live in a dry area you might want to add a little more olive oil or chop the mushroom stems and put them in the bread crumb mixture (this will add moisture).
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
1/2 cup grated Pecorino Romano cheese
1/2 cup Italian-style dried bread crumbs
2 cloves garlic, peeled and minced
1 Tablespoon chopped fresh mint leaves
2 Tablespoons chopped fresh Italian parsley leaves
1/3 cup extra-virgin olive oil
salt and pepper, to taste
Preheat the oven to 400ºF.
Stir the Pecorino cheese, bread crumbs, garlic, mint, parsley, and 2 Tablespoons olive oil in a medium bowl to blend.
Add salt and freshly ground black pepper to taste.
Drizzle a heavy large baking sheet with about 1 Tablespoon olive oil, to coat.
Spoon the filling into the mushroom cavities and arrange them on the baking sheet (cavity side up).
Drizzle the remaining oil over the filling in each mushroom.
Bake for about 25 minutes (until the filling is golden on top and heated through and the mushrooms are tender).