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Bring a large pot of water to a boil and add a teaspoon of salt. Add the mushrooms, reduce the heat to a simmer and cook for 4 minutes. Drain the water completely through a colander.
While the mushrooms cook, make the marinade. Add the olive oil, balsamic vinegar, parsley, red onion, garlic, lemon juice, Italian seasoning, red pepper flakes and salt to a bowl. Whisk until well mixed.
Next, add the mushrooms to a large jar or a bowl, then pour the marinade over the mushrooms. Toss to combine.
Make the ricotta. Add the ricotta, lemon juice, lemon zest, salt and pepper to a large bowl. Use a whisk or hand mixer to whip everything together.
Spread the ricotta onto a plate or in a bowl. Create a few divots in the ricotta, then spoon the mushrooms over the ricotta. Drizzle a little olive oil over the top and add some fresh parsley.
Serve with crusty bread.