Stuffed Mushrooms
( YIELD: 28 mushrooms )

I N G R E D I E N T S
Italian-style dried bread crumbs	half a cup
Grated Pecorino Romano	half a cup
Minced garlic	2 cloves
Chopped fresh Italian parsley leaves	2 tablespoons
Chopped fresh mint leaves	1 tablespoon
Salt	to taste
Black pepper	to taste
Gallucci extra-virgin olive oil	third of a cup
White mushrooms- stemmed	28 large

1	Preheat the oven to 400 degrees F
2	Stir the bread crumbs- Pecorino Romano- garlic- parsley- mint- salt and pepper- to taste- and 2 tablespoons of Gallucci olive oil in a medium bowl to blend.
3	Drizzle a heavy large baking sheet with about 1 tablespoon of Gallucci olive oil- to coat.
4	Spoon the filling into the mushroom cavities and arrange on the baking sheet- cavity side up.
5	Drizzle remaining oil over the filling in each mushroom.
6	Bake for approximately 25 minutes until the mushrooms are tender and the filling is heated through and golden on top.
7	Serve.