Stuffed porcini mushrooms

Ingredients:

• 28 large (7 cm in diameter) porcini mushrooms without stems
• 1/2 cup breadcrumbs
• 1/2 tbsp. grated pecorino romano cheese
• 2 cloves of garlic, peeled and crushed
• 2 tablespoons chopped fresh parsley leaves
• 1 tbsp chopped mint leaves
• Salt and ground black pepper
• 1/3 cup olive oil

Preparation:

1. Preheat oven to 205°C.
   
   In a medium bowl, combine breadcrumbs, cheese, garlic, parsley, mint, salt and pepper to taste, and 2 tablespoons olive oil.
2. Grease a large, heavy baking sheet with a tablespoon of olive oil. Spoon the filling into the indentations in the mushroom caps and place them on the baking sheet, indented side up. Drizzle the remaining oil over the filling of each mushroom.
   
   Bake until the mushrooms are tender and the filling is heated through and golden brown, about 25 minutes. Serve.