Stuffed mushrooms

There is a funny story about Charles Darwin's granddaughter Etty -- she rooted out and burned the stinkhorns in her garden secretly, so as to "protect the purity of thought" of her female servants. Another tip- keep mushrooms fresh longer by storing them in a paper bag instead of the plastic container.

Stuffed mushrooms

Ingredients:

• 1/2 cup wheat bread crumbs
• 1/2 cup grated cheese such as Pecorino Romano
• 2 garlic cloves, peeled and minced
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon chopped fresh mint leaves
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions

Preheat the oven to 400 degrees F.

Stir the bread crumbs, cheese, garlic, parsley, mint, 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.