Ricotta & Sun-Dried Tomato Stuffed Mushrooms

Step 1: Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely.

Step 2: In a heavy frying pan heat the olive oil and then add the mushrooms and onion, and cook until softened. Add the garlic and cook another minute or two. Allow the mixture to cool, then mix in the parsley, tomatoes, and ricotta cheese, 2 tablespoons Parmesan cheese, then season with cayenne pepper, salt and pepper.

Step 3: Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil, then sprinkle lightly with salt. Spoon the filling into each cap. Sprinkle each top with 1 tablespoon Parmesan cheese (or less if you prefer).

Step 4: Bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately.