The recipes that JO posted a few months ago are very simple, but they have not been able to buy portabella mushrooms. Today, I look at all the materials in the refrigerator, and I don’t care about the size of the mushrooms. It is convenient and fast, and it is of course excellent to eat hot. It is very delicious as a pre-dinner. Postscript: Only found that city's super has been selling portabella. .
Wash the mushrooms, remove the stems, and absorb the surface moisture. The oven is preheated to 220 degrees.
Rub the lemon zest in the ricotta, add the black pepper, salt, mix well, and mix in the chopped oregano leaves and a portion of the Parmesan cheese crumbs. stand-by.
Sprinkle a little salt, black pepper, olive oil in a large bowl, add the mushrooms and mix well.
Fill the stalked mushroom cavity with a prepared ricotta paste, spread it in a baking pan, and sprinkle the remaining Parmesan cheese crumbs on top (for a slightly golden yellow finish). Bake in a preheated oven for about 15 minutes.
After the oven is placed on the plate, sprinkle with arugula and Parmesan cheese slices for decoration.
I think if there are no fresh oregano leaves, other soft vanilla can be used, basil, thyme, dill, all good. If there is a huge mushroom, I want to cut it and eat it better. .