Preheat the oven to 400 degrees.
Prep the mushrooms: Gently remove the stem of all the mushrooms
Using a small spoon, scrape out the mushroom “frills” inside the mushroom to “clean them” and allow more space for the filling.
Rinse the mushrooms
In a baking pan, Drizzle the mushrooms with olive oil and season with salt and pepper. Toss to coat then set aside.
Make the filling: In a mixing bowl add the ricotta, lemon juice, herbs, salt and pepper and 1 Tablespoon of olive oil. Mix to combine. Taste and adjust seasonings if needed.
Stuff the mushrooms: Using a spoon, scoop about 1-2 Tablespoons of the ricotta into each mushroom until they’re all filled and the ricotta is used up.
Top the mushrooms with parmesan cheese.
Bake for about 15-18 minutes or until the cheese is melted and the mushrooms are cooked.
Brown the tops: This can be done using the high broiler setting on the oven the last 5 minutes or so. (Be very careful to watch them so they don’t burn!) OR a flame torch can be used to brown the tops on medium flame.
Garnish with fresh herbs and enjoy hot right away or cool down and package them for meal prep.