# What to Use:
→ Mushrooms
01 - 16 large white or cremini mushroom caps, stems reserved
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Filling
05 - 1 cup packed fresh spinach, chopped (about 1 cup after chopping)
06 - 1 cup ricotta cheese
07 - 1/4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
08 - 1 large garlic clove, minced
09 - 2 tablespoons fresh parsley, finely chopped
10 - 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
11 - 1/4 teaspoon ground nutmeg
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Topping
14 - 2 tablespoons plain breadcrumbs (optional for crunch; use gluten-free if required)
15 - 1 tablespoon olive oil
# How to Prepare:
01 - Preheat the oven to 375°F and line a baking sheet with parchment paper.
02 - Wipe mushrooms with a damp cloth, remove stems from the caps and finely chop the stems; arrange caps gill-side up on the prepared sheet and lightly drizzle with 1 tablespoon olive oil, then season with salt and pepper.
03 - Heat a skillet over medium heat, add the chopped mushroom stems and minced garlic, and sauté until softened, about 2 minutes.
04 - Add the chopped spinach to the skillet and cook until wilted, about 2 minutes more; remove from heat and allow to cool slightly.
05 - In a mixing bowl, fold together ricotta, 1/4 cup Parmesan, the sautéed spinach mixture, parsley, basil, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.
06 - Spoon the filling into each mushroom cap, mounding slightly to form a uniform portion in each.
07 - In a small bowl, combine 2 tablespoons grated Parmesan, the optional breadcrumbs, and 1 tablespoon olive oil; sprinkle this mixture evenly over the filled mushrooms.
08 - Bake the mushrooms in the preheated oven for 20 to 25 minutes, until the caps are tender and the tops are golden brown.
09 - Allow the mushrooms to rest for 5 minutes before serving and garnish with additional fresh herbs if desired.
