4tablespoons Parmesan cheesefresh shredded. you can substitute Mozzarella or an Italian mix, divided
Instructions
Preheat oven to 350 F. Alternatively, you can cook these on a medium-high heat grill. Just stuff the mushrooms and toss onto the grill until just tender.
Clean the mushrooms and remove the stems. Chop the stems along with one of the mushrooms (keeping the other 6 mushrooms whole).
Heat olive oil in a medium skillet over medium-high heat.
Add the chopped mushroom and stems and cook for 2-3 minutes.
Add the garlic and season with salt and pepper and cook another 2-3 minutes.
Remove from heat and let cool.Place into a medium bowl.
Add the ricotta and 2 tablespoons of the Mozzarella cheese and stir to combine.
Spray a baking sheet with non-stick spray.
Spoon the mushroom and cheese mixture into the mushroom caps and place onto the baking sheet.