Stuffed Mushrooms (Creamy Spinach and Ricotta Filling)

Preheat oven to 425°F / 220°C. Cut the stems off the mushrooms and wipe the outsides and gills clean with damp paper towels. You can scrape and remove the gills if you prefer, but I leave them on
*Don’t throw away stems as you can use them in future recipes
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. Bake in the oven for 10-15 minutes until cooked through
In the meantime, drain and press the excess liquid from the thawed spinach then add to a large bowl. Add ricotta cheese, season well with salt and black pepper and stir to combine
In a separate bowl, make the crumb by adding panko breadcrumbs, parmesan cheese, a sprinkle of garlic powder and drizzle of olive oil
When mushrooms are cooked, remove from the oven and pat dry.
To assemble, spoon the ricotta and spinach mixture into each mushroom evenly. Chop sun-dried tomatoes into smaller strips and place on top
Sprinkle each with the breadcrumbs and bake for 10 minutes (if the 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)
Enjoy your Stuffed Portobello Mushrooms as a main or side dish!