200 grams dairy-free ricotta cheese (homemade or store bought)
1 garlic clove, crashed
small bunch of basil, steams removed
salt and pepper, to taste
dairy-free mozzarella cheese
Preheat oven to 180°C. Wash mushrooms and dry them with paper towel. Separate the stem from the cap of the mushroom to make room for the filling. Keep the stems.
Coat the mushrooms with olive oil and sprinkle with salt and pepper. Put them in the oven bottom side down and bake for 10 minutes.
Place ricotta, mushroom steams and basil in a blender and process until creamy and smooth. Remove the mushrooms from the oven, let them cool slightly and fill them with the ricotta mixture. Add mozzarella cheese on top. Pop them back in the oven for another 10 minutes or until cheese is melted. Serve warm and enjoy.