In a food processor add breadcrumbs, half of all Parmesan cheese, parsley leaves and garlic. Use the pulse function until you obtain well blended mix.

Mix the ricotta cheese, the remaining Parmesan cheese and 3 tablespoon of recently prepared breadcrumb mix. Add pepper to taste. You shouldn’t need any salt since all ingredients already contain salt in them.

Prepare the mushrooms. Cut off the bottom of each mushroom stem. Run them quickly under cold water and rub with a delicate brush to remove any dirt. Gently pat- dry with a paper towel. Assisting yourself with a small knife remove the stems of the mushrooms (see notes above to see how mushroom stems can be used).

Sprinkle mushrooms with salt (optional).

Using a teaspoon fill each mushroom head with ricotta mix than dip in the breadcrumb mix.

Place mushrooms on a baking sheet lined with parchment paper. Top them with any remaining breadcrumbs and drizzle each mushroom with extra virgin olive oil.

Bake in a preheated to 350F (180C) oven for 30 minutes.

The mushrooms will be ready when they are tender when pierced with a knife, and the tops are lightly browned.

Let the mushroom cool for a few minutes and serve.