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

Preheat oven to 350 degrees. Clean mushrooms, remove stems. Chop stems and any extra mushroom. Heat olive CannaOil in saute pan, add chopped stem and mushrooms. Halfway through cooking, add crushed garlic, salt and pepper. Remove from heat and allow cooling slightly in a small mixing bowl. Add ricotta and 2 tablespoons grated Parmesan. Fill caps with cheese mixture and place on a cookie sheet that has been sprayed with cooking spray. Sprinkle remaining Parmesan on top. Bake for about 15 minutes.