Stuffed Mushrooms

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.

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.

From: food network