Preheat the oven to 375 degrees.

Place 3 large Portobello mushroom cups with the tops facing down in a baking dish or tray.

Form the meat into 3 circle-shaped patties, and press into the bottom of the caps.

Place the ricotta, garlic powder, Italian seasoning as well as salt and pepper to taste in a mixing bowl, and stir to combine well.

Spread the ricotta mixture into the mushroom caps on top of the meat.

Top each mushroom cap with an even serving of the marinara sauce and shredded mozzarella cheese.

Bake the mushrooms for 35-40 minutes, let cool, and serve topped with chopped parsley for garnish.