Preheat grill at least 15 minutes. Scrape grill grates to remove any "burned-on" food. Wipe grill grates with paper towels moistened with vegetable oil. This will help remove any burned particles and season the grill grates to avoid food sticking.
Coat peppers with olive oil and place on grill. Char peppers on all sides, remove from grill and place in a zip top bag or a bowl covered with plastic wrap. Allow peppers to cool about 15 minutes. Remove from bag or bowl and peel peppers.
While peppers are cooling, place a large sauté pan over medium-high heat, add 1 tablespoon olive oil and cook mushrooms until soft. Season with salt and pepper.
Drain any excess moisture released from mushrooms while cooking. Toss mushrooms with fresh herbs and pulse mixture in a food processor until chopped small. Allow mixture to cool.
Mix ricotta in a bowl with Dijon until smooth. Add mushrooms and Parmesan to ricotta mixture and blend until combined.
Cut a slit in the side of each pepper and remove seed cluster. Fill each pepper with a portion of the mushroom cheese mixture and skewer pepper closed with a toothpick.
Place peppers on foil and return to grill and cook 3-5 minutes or until heated throughout. Remove toothpick and serve.
Serves 4-6.
