# Components:
→ Mushrooms
01 - 16 large white or cremini mushrooms, stems removed and reserved
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Filling
04 - 1 cup packed fresh spinach, chopped
05 - 1 cup whole‑milk ricotta cheese
06 - 1/4 cup finely grated Parmesan cheese
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 finely grated Parmesan cheese
14 - 2 tablespoons breadcrumbs (optional; use gluten‑free if needed)
15 - 1 tablespoon olive oil
# Method:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - Wipe mushroom caps with a damp paper towel, remove stems, and reserve the stems for the filling; place caps gill side up on the prepared sheet. Drizzle caps with 1 tablespoon olive oil and season lightly with salt and pepper.
03 - Finely chop the reserved stems. In a skillet over medium heat, add the chopped stems and the 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 the pan from the heat and allow the mixture to cool slightly.
05 - In a mixing bowl, combine the ricotta, 1/4 cup Parmesan, the sautéed spinach and stem mixture, parsley, basil, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly blended.
06 - Spoon the ricotta and spinach mixture into each mushroom cap, mounding the filling slightly above the rim of the cap.
07 - In a small bowl, combine 2 tablespoons grated Parmesan, the breadcrumbs if using, and 1 tablespoon olive oil. Mix to form a loose crumb topping and sprinkle evenly over each filled cap.
08 - Bake the stuffed mushrooms in the preheated oven for 20 to 25 minutes, until the mushrooms are tender and the tops are golden brown.
09 - Remove from the oven and let rest for 5 minutes before serving. Garnish with additional chopped fresh herbs if desired.
