Servings: A Crowd
Prep time: 20 minutes
Total time: 45 minutes
1/4 cup olive oil, plus more for drizzling
1 medium shallot, minced
2 garlic cloves, minced
kosher salt and freshly ground black pepper, to taste
1/2 cup grated pecorino-romano
1/2 cup Italian-style breadcrumbs
2 tablespoons minced flat-leaf parsley
1 tablespoon minced mint
28 large button mushrooms (about 1 1/2-inches in diameter), stems removed and minced
1. Heat the oven to 400°F|200°C. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high. Add the shallots and cook until soft, 4 minutes. Add the garlic and cook 1 to 2 minutes longer. Add the mushroom stems and cook until soft, 6 to 7 minutes. Season with salt and pepper and cool slightly.
2. In a medium bowl, stir 2 tablespoons of the olive oil, the cheese, breadcrumbs, parsley, and mint together. Add in the mushroom mixture and stir to combine. Season with salt and pepper.
3. Divide the filling between the mushrooms and place on a baking sheet. Drizzle the mushrooms with olive oil and bake until the mushrooms are tender and the filling is heated through and golden, about 25 minutes.