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- 28 Large 2- 2 1/2" white mushrooms
- 1/2 c Italian or Panko bread crumbs
- 1/2 c Pecorino Romano Cheese Substitute: other hard cheese
- 2 Clove Garlic
- 2 Ts Fresh Italian Parsley Chopped
- 1 Mint leaves optional
- 1/3 c Extra-virgin olive oil
- Salt & pepper to taste
Preheat the oven to 400 degrees F.
First, clean 28 large 2 1/2″ white mushrooms. Remove the stem and brush off any debris
Grate 1/2 cup Pecorino Romano cheese
Mince 2 garlic cloves
then chop 2 T fresh Italian parsley and
1 T fresh mint leaves ( I might leave these out – jug)
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.
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. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.