These are one of my personal favorites — easy, light, flavorful. They work as an hors d’oeuvres (in fact, I served them before Thanksgiving lunch this year) or as a side dish. They’re vegetarian. And they hold and reheat beautifully. Makes enough stuffing for about three dozen mushrooms, depending on the size of your mushrooms!

36 medium (about 1 1/2 ” diameter) crimini mushrooms
1 cup Italian-seasoned breadcrumbs
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped fresh mint
1 cup shredded Grana Padano cheese (or can substitute Pecorino Romano or Parmigiano)
3 garlic cloves, pressed
1/4 cup extra virgin olive oil, plus additional oil for drizzling

Heat oven to 400F. Clean and stem mushrooms. Reserve stems for another use.

In a medium bowl, combine other ingredients. Spoon into mushroom caps and arrange on a baking sheet. Drizzle each with additional olive oil. Bake 25-30 minutes, until mushrooms are tender and topping is browned and toasty. Serve warm.

Wine Pairing: These work with just about anything — from bubbly to white to red.