Ingredients

Method

Clean the mushrooms with a damp cloth and carefully remove the stems. Set the caps aside and finely chop the stems.

Heat one tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until they are soft and translucent.

Add the chopped mushroom stems to the skillet and cook until they are soft.

Remove the skillet from heat. Stir in breadcrumbs, Parmesan cheese, ricotta cheese, and chopped parsley. Season with salt and pepper.

Preheat your oven to 375°F (190°C).

Fill each mushroom cap with the stuffing mixture.

Arrange the stuffed mushrooms on a baking sheet. Drizzle with the remaining olive oil.

Bake in the preheated oven for about 20 minutes, or until the mushrooms are tender and the tops are golden brown.

Serve warm.