Stuffed Portobello Mushrooms

Instructions

1. Prepare the mushrooms
   Preheat the oven to 375°F (190°C). Clean the portobello mushrooms with a damp paper towel. Remove stems and gently scrape out the gills with a spoon. Brush both sides with olive oil and season with salt and pepper. Place them gill-side up on a baking sheet.
2. Sauté the vegetables
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the diced red bell pepper and cook for another 2-3 minutes until slightly softened.
3. Complete the filling
   Add the chopped spinach to the skillet and cook until wilted, about 1-2 minutes. Remove from heat and transfer the vegetable mixture to a large bowl. Allow to cool slightly, then add the ricotta, 1/4 cup of parmesan, beaten egg, breadcrumbs, basil, oregano, red pepper flakes (if using), salt, and pepper. Mix thoroughly until well combined.
4. Stuff the mushrooms
   Divide the filling evenly among the prepared mushroom caps, mounding it slightly in the center. Sprinkle the remaining 1/4 cup of parmesan cheese on top of the filled mushrooms.
5. Bake the mushrooms
   Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is golden brown on top. The internal temperature should reach 165°F (74°C) when tested with a food thermometer.
6. Serve
   Remove from the oven and let cool for 5 minutes. Garnish with additional fresh basil if desired. Serve warm as a main dish with a side salad or as an appetizer.