Ingredients

• 6 portabello mushroom
• 1 tablespoon chopped fresh mint (roughly)
• 2 tablespoons flat leaf parsley (roughly chopped)
• 1 ounce parmesan cheese (finely grated)
• 1 garlic cloves (finely grated)
• 3 tablespoons bread crumbs
• 1/3 cups extra-virgin olive oil

Directions

1. Preheat the oven to 350°F (176°C).
2. Slice the mushroom stalks from the caps. Place the mushroom caps on a baking sheets, gills facing up. Finely chop the mushroom stalks.
3. In a bowl, combine the mushroom stalks, mint, parsley, Parmesan, garlic, and bread crumbs and mix thoroughly. Using a spoon, divide the mixture evenly among the 6 mushroom caps, gently packing the mixture down with the back of the spoon.
4. Drizzle a little olive oil over each mushroom, then bake for 15 to 25 minutes, until the surface of the stuffing is golden. Serve warm.