Place olive oil in a small jug or bowl. Grate the garlic clove into the oil and sprinkle in the red pepper into this mixture. Leave this to infuse.
Scoop out the gills from the portobello mushroom caps - careful not to tear the mushrooms. Brush all sides of the portobellos with the spicy garlic olive oil mix.
Add about 1/4 cup of ricotta cheese inside the portobello mushroom caps. Layer 3 basil leaves over the ricotta. Scoop bolognese into the caps until they are full. Top with mozzarella slices and grated parmesan.
Drizzle remaining olive oil over the top. Bake for 15-20 minutes (until cheese is bubbly and browning).
Remove from oven and allow to cool prior to eating as cheese will be very hot! Serve with a fresh green salad.