stuffed mushrooms

I've been cooking a lot so I'm going to start posting my favorite recipes. I'll start with stuffed mushroom I made on Wednesday:

Ingredients
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

Directions
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.


My notes: I "accidently" doubled the amount of both mint and garlic but the mushrooms still turned out nicely. I also used slightly less than 1/2 cup bread crumbs, as I didn't want the filling to be too grainy. They turned out great and were even good the next day as leftovers. The mushrooms were a little softer on day 2 but still crisped up nicely in the oven at 350 for 10 minutes.