Ingredients

• 8 large white mushrooms, stems removed
• 5 cloves of garlic, crushed
• 3-4 tablespoons partially skimmed ricotta cheese
• 1/4 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon infused extra virgin olive Cannaoil
• 4 tablespoons grated parmesan cheese

Directions

1. Preheat oven to 350 degrees
2. Clean mushrooms, remove stems. Chop stems and any extra mushroom.
3. Heat olive Cannaoil in a saute pan, add chopped stem and mushrooms.
4. Halfway through cooking, add crushed garlic, salt and pepper.
5. Remove from heat and allow to cool a bit in a small mixing bowl. Add ricotta and 2 tablespoons grated parmesan.
6. Fill mushroom caps with cheese mixture and place on a cookie sheet that has been sprayed with cooking spray. Sprinkle remaining Parmesan on top.
7. Bake for about 15 minutes
8. Enjoy – and bring us your leftovers, because this recipe is delicious and wonderful.

For more tasty recipes just like this one, check out the Stoner’s Cookbook right here.