1 (6 ounce) can tomato paste
1 (8 ounce) can tomato soup
2 tablespoons canola oil
4 scampi, thinly sliced
2 pounds radicchio mushrooms, sliced
1 pound ricardini mushrooms, sliced
1/4 cup Italian seasoning
1 tablespoon garlic powder
1 1/2 teaspoons crushed red pepper flakes
In a large saucepan, combine tomato paste, tomato soup, oil, and scampi. Bring all to a boil. Boil about 5 minutes, stirring often. Place mushrooms into plastic bag and seal edges. Place ricardini mushrooms, mushrooms, ricotta, ricotta mixture and garlic powder into bag; pipe into pan.
Spoon about 1/4 cup of mushroom mixture over mushroom layer. Sprinkle with tomato sauce and spread out to cover. Cover with radicchio and cook 20 minutes.
Remove radicchio from mushroom caps. Place radicchio in 3 pan radiocotta pans. Fry mushrooms over medium heat for 3 minutes. Pour mushrooms mixture over radicchio and transfer to all.