# What You Need:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems reserved and chopped
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Filling
05 - 1 cup packed fresh spinach, chopped
06 - 1 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 large garlic clove, minced
09 - 2 tbsp fresh parsley, finely chopped
10 - 1 tbsp fresh basil, finely chopped (or 1 tsp dried basil)
11 - 1/4 tsp ground nutmeg
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Topping
14 - 2 tbsp grated Parmesan cheese
15 - 2 tbsp breadcrumbs (optional; use gluten-free if required)
16 - 1 tbsp olive oil
# Directions:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Wipe mushrooms clean with a damp paper towel. Remove caps from stems; place caps gill-side up on the prepared sheet and reserve stems for the filling.
03 - Drizzle mushroom caps with 1 tablespoon olive oil and season lightly with salt and black pepper.
04 - Heat a skillet over medium heat, add the chopped stems and minced garlic, and sauté until softened, about 2 minutes.
05 - Add the chopped spinach to the skillet and cook until wilted, about 2 minutes more; remove from heat and allow to cool slightly.
06 - In a mixing bowl, combine ricotta, 1/4 cup grated Parmesan, the sautéed stem and spinach mixture, parsley, basil, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix until homogeneous.
07 - Spoon the filling into each mushroom cap, mounding slightly to create an even top.
08 - In a small bowl, stir together 2 tablespoons grated Parmesan, breadcrumbs if using, and 1 tablespoon olive oil; distribute evenly over the filled mushrooms.
09 - Bake for 20 to 25 minutes, until mushrooms are tender and the tops are golden-brown.
10 - Allow to rest 5 minutes before serving; garnish with additional chopped fresh herbs if desired.
