- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush any loose dirt from mushroom caps. Remove stems and scrape gills from mushroom caps. Lightly spray caps with cooking spray and place on prepared sheet pan. Spoon two tablespoons of marinara sauce into each cap.
- In a small bowl, combine ricotta, egg, spinach, 2 tablespoons basil, garlic, cracked red pepper, salt, ground pepper and 1/4 cup Kerrygold Savory Shredded Cheddar cheese. Evenly divide mixture on top of marinara sauce in the four mushroom caps.
- Bake for 20 minutes. Remove from oven and top each cap with remaining cheese, about 1 tablespoon per mushroom. Sprinkle caps with remaining chopped basil and serve warm with additional marinara, if desired.
Note: The mushrooms will release liquid as they cook. That’s normal and does not impact the taste of the recipe.