Serves 7

Makes 28 mushrooms 

28 large (2 1/2-inch-diameter) white mushrooms, stemmed

28 mushroom stems, minced and sauteed to remove water 

1/2 cup/60g Italian Seasoned Bread Crumbs 

1/2 cup/90g grated Pecorino Romano 

2 garlic cloves, peeled and minced 

2 tablespoons chopped fresh Italian parsley leaves 

1 1/2 tablespoons chopped fresh mint leaves 

1 tablespoon chopped basil

Salt and freshly ground black pepper 

1/3 cup/79ml extra-virgin olive oil 

Preheat the oven to 400F/204C/Gas 6

Stir the bread crumbs, Pecorino Romano, garlic, sauteed mushroom stems, parsley, mint, basil, 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.