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Preheat oven 400°.
Melt the butter in a large skillet over medium heat. Sauté the stems and onions until the onions are softened and translucent. This should take about 10 minutes.
Stir in garlic and sauté until fragrant. Remove from heat.
Stir in breadcrumbs and Romano. Season with salt and pepper. The cheese is salty so make sure you taste first then salt.
Stuff the mushrooms with the filling. I use a teaspoon to fill each cap then pile more on top using the spoon to form a mound.
Place on a parchment or foil lined baking sheet.
Bake for 15 to 20 minutes until the tops are golden.