Follow these simple steps to create your Spinach and Cheese Stuffed Portobello Mushrooms:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Portobello Caps: Clean the mushrooms gently with a damp cloth. Remove the stems and gently scrape out the gills with a spoon if desired. Place the mushrooms, gill-side up, on a baking sheet.

3. Make the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

4. Add Spinach: Stir in chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using.

5. Combine Ingredients: In a mixing bowl, combine ricotta, mozzarella, Parmesan cheese, oregano, basil, and the sautéed spinach mixture. Stir until well combined.

6. Fill the Mushrooms: Generously spoon the cheese and spinach mixture into each portobello cap.

7. Drizzle with Olive Oil: Lightly drizzle olive oil over the filled mushrooms for extra flavor.

8. Bake: Place the baking sheet in the preheated oven. Bake for 25-30 minutes or until the mushrooms are tender and the filling is bubbly and golden.

9. Garnish: Remove from the oven and let them cool for a minute. Optionally, sprinkle with fresh parsley before serving.

10. Serve Warm: These stuffed mushrooms are best enjoyed warm right out of the oven!