Cut the stems off the mushrooms and wipe the outides clean with damp power towels (don’t throw away stems as you can use them in a future dish)
Place mushrooms facing down on an oven tray, preferably on a wire rack. This is so extra moisture can drip off the mushrooms into the tray. Cook in the oven for 10-15 minutes (until cooked)
In the meantime, drain and press the excess liquid from the spinach with a small colander and add to a bowlAdd ricotta to the bowl, season with salt and mix
In a separate bowl, make the crumb by adding panko breadcrumbs, parmigiano reggiano, with a sprinkle of garlic powder and drizzle of olive oil
When mushrooms are cooked, remove from the oven and pat dry
To assemble, fill each mushroom evenly with the ricotta spinach mixture. Then add a sundried tomato on top. You can chop into smaller strips if they are whole or largeSprinkle with the crumb and put into oven for 10 minutes (If crumb hasn’t browned enough, you can place under the grill for a few minutes, just keep an eye on them as the crumb can burn quickly)