Mushroom caps stuffed with pecorino cheese and herbs

Ingredients:

• 0.5 cup Italian herb breadcrumbs
• 0.5 cup grated Pecorino Romano cheese
• 2 cloves garlic, peeled and crushed
• 2 tbsp chopped parsley leaves
• 1 tbsp chopped mint leaves
• 1/3 cup olive oil
• 28 large champignons (6 cm in diameter), stems removed

Preparation:

1. Preheat oven to 200°C.
2. In a medium bowl, combine breadcrumbs, Pecorino Romano cheese, garlic, parsley, mint, salt and pepper to taste and 2 tablespoons olive oil.
3. Spray a heavy, large baking sheet with about 1 tablespoon of olive oil to coat completely. Spoon the filling into the mushroom caps and arrange them on the baking sheet, filling-side up. Drizzle the filling of each mushroom with the remaining olive oil. Bake until the mushrooms are tender and the filling is heated through and golden brown, about 25 minutes. Serve.