Stuffed Mushrooms

Preheat oven to 220°C/425°F
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 mean time, drain and press the excess liquid from the spinach with a small colander and add to a bowl.
Add ricotta to the bowl, season with sea salt and mix together
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
Fill each mushroom evenly with the mixture
Add sundried tomatoes on top of each mushroom, you can also chop into smaller strips if they are whole or large
Sprinkle each mushroom with the crumb and place back into the 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
Serve and enjoy as either an appetizer or main meal!