Spinach and Cheese Stuffed Portobello

Ingredients:
4 large portobello mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh basil leaves, for garnish (optional)
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean mushrooms with a damp paper towel, remove stems, and scrape out gills.
Place mushrooms on baking sheet, drizzle with olive oil, season with salt and pepper. Bake for 10-12 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic, cook for 1 minute.
Add chopped spinach, cook until wilted (2-3 minutes). Remove from heat.
In a bowl, mix ricotta, mozzarella, Parmesan, Italian seasoning, and spinach mixture.
Remove mushrooms from oven, drain excess liquid.
Fill mushroom caps with cheese-spinach mixture.
Return to oven, bake for 12-15 minutes until cheese is melted and bubbly.
Garnish with fresh basil leaves, if desired.