# Ingredient List:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems removed and reserved
02 - 1 tablespoon olive oil, divided
03 - Salt and freshly ground black pepper, to taste
→ Filling
04 - 1 cup packed fresh spinach, finely chopped
05 - 1 cup whole-milk ricotta cheese
06 - 1/4 cup finely grated Parmesan cheese, plus 2 tablespoons for topping
07 - 1 large garlic clove, minced
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Topping
13 - 2 tablespoons plain breadcrumbs (optional for crunch; use gluten-free if required)
14 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Wipe mushrooms with a damp paper towel, remove stems and set caps gill side up on the prepared baking sheet; drizzle caps with 1 tablespoon olive oil and season lightly with salt and pepper.
03 - Finely chop the reserved mushroom stems and set aside.
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 let the mixture cool slightly.
06 - In a mixing bowl, combine ricotta, 1/4 cup Parmesan, the sautéed spinach mixture, parsley, basil, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix until evenly incorporated.
07 - Spoon the filling into each mushroom cap, mounding slightly to form a compact filling.
08 - In a small bowl, combine 2 tablespoons Parmesan, breadcrumbs if using, and 1 tablespoon olive oil; sprinkle the mixture evenly over the stuffed mushrooms.
09 - Bake for 20 to 25 minutes, until mushrooms are tender and the tops are golden; remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
