Ricotta Stuffed Mushrooms

I've made different versions of this Ricotta Stuffed Mushrooms recipe, and it always ends up delicious.  Chopping up and sautéing the stems gives the filling plenty of flavor.

Tonight, I stuffed large brown button mushrooms and added extra (like, 6 cloves of) garlic to the sautéed stems in lieu of fresh parsley, hot pepper and sundried tomatoes.  They cooked down to fun little bite-sized canapés!