# What You'll Need:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems reserved and finely chopped
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Filling
05 - 1 cup packed fresh spinach, chopped
06 - 1 cup whole‑milk ricotta cheese
07 - 1/4 cup finely 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 salt
13 - 1/4 teaspoon ground black pepper
→ Topping
14 - 2 tablespoons finely grated Parmesan cheese
15 - 2 tablespoons breadcrumbs (optional; use gluten‑free if required)
16 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Wipe caps clean with a damp paper towel; remove stems and set caps gill‑side up on the prepared sheet. Reserve stems for the filling.
03 - Drizzle caps with 1 tablespoon olive oil and season lightly with salt and black pepper.
04 - Heat a skillet over medium heat, add the reserved chopped stems and the 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, stir together ricotta, 1/4 cup Parmesan, the sautéed spinach mixture, parsley, basil, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper until homogenous.
07 - Spoon the filling into each mushroom cap, mounding slightly to create an even topping.
08 - In a small bowl, combine 2 tablespoons Parmesan, breadcrumbs if using, and 1 tablespoon olive oil; sprinkle the mixture evenly over each stuffed cap.
09 - Bake until mushrooms are tender and tops are golden, 20–25 minutes. Let rest 5 minutes before serving and garnish with additional chopped herbs if desired.
