Italian stuffed mushrooms

18 large (about 2 lbs.) white mushrooms
Extra-virgin olive oil

¼ cup Marsala wine
1 ½ cups, fresh bread crumbs (can substitute with gluten free crumbs!)
1 cup grated Pecorino Romano
2 Tbsp. fresh Italian parsley, finely chopped
1 clove garlic, peeled and minced
Freshly ground black pepper
Pinch of salt
Aged balsamic vinegar

Preheat oven to 375°F. Remove stems and coarsely chop them, reserving the caps. Heat 3 tablespoons of olive oil in a large, deep, non-stick skillet over medium-high heat. Add chopped mushrooms to the heated oil, season with salt, and cook, stirring occasionally. Cook until mushroom mixture is dry, about 5 minutes. Slowly add Marsala. Cook until Marsala has evaporated, about 2 minutes, then remove from heat and stir in the bread crumbs. Set aside the bread crumb mixture to let cool, and then add Pecorino Romano, parsley, and garlic. Mix thoroughly.

Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet. Spoon mushroom filling into caps, drizzle with olive oil, season with pepper, and bake until golden brown, about 30-45 minutes. Arrange mushrooms on serving platter and drizzle with a little aged balsamic vinegar