# What you need:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems removed
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground 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 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 fine salt
13 - 1/4 teaspoon freshly ground black pepper
→ Topping
14 - 2 tablespoons grated Parmesan cheese
15 - 2 tablespoons breadcrumbs (optional for crunch)
16 - 1 tablespoon olive oil
# Steps to follow:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - Wipe caps with a damp cloth, remove stems and reserve stems for the filling. Place caps gill-side up on the prepared sheet; drizzle with 1 tablespoon olive oil and season lightly with salt and pepper.
03 - Heat a skillet over medium; 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 just wilted, about 2 minutes more. Remove pan from heat and allow mixture 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 pepper until homogenous.
06 - Spoon the filling into each mushroom cap, mounding slightly so each cap is generously filled.
07 - In a small bowl, combine 2 tablespoons Parmesan, the breadcrumbs if using, and 1 tablespoon olive oil; sprinkle evenly over the filled mushrooms.
08 - Bake for 20 to 25 minutes, until mushrooms are tender and the tops are golden brown.
09 - Allow to rest 5 minutes before serving; garnish with additional fresh herbs if desired.
