Preheat oven to 400F degrees. Pour 2 teaspoons of Bellucci EVOO to coat the bottom of an 8- inch glass pie plate.
Trim the bottom of each mushroom stem. Remove stems from each mushroom cap. then finely chop the stems and place in a medium bowl.
Add all remaining ingredients to the chopped stems and mix well. The mixture should be moist but not wet.
Using a teaspoon, fill and mound each mushroom cap with the mushroom herb filling and place in pie plate. Lightly drizzle top of filled mushrooms with Bellucci EVOO.
Bake for 15 – 20 minutes until the tops are golden brown.
Remove from oven and serve.