Preheat oven to 350°F (175°C).

Clean the fresh mushrooms.

Remove the stems from the mushrooms and finely chop them.

Soak the white bread in milk and then squeeze out the excess milk.

In a mixing bowl, combine the chopped mushroom stems, soaked bread, minced garlic, chopped parsley, eggs, ricotta cheese, salt, and pepper.

Mix all the ingredients thoroughly until well combined.

Fill each mushroom cap generously with the ricotta stuffing.

Arrange the stuffed mushrooms in a buttered baking dish, with the filled side facing up.

Drizzle a small amount of olive oil over the mushrooms.

Sprinkle freshly grated Romano or Parmesan cheese over the top of each mushroom.

Bake uncovered for approximately 20 minutes, or until the mushrooms are tender and the cheese is melted and lightly browned.

Let cool slightly before serving.

Serve hot or cold as an appetizer or side dish.