Get ready. Preheat your oven to 375°F.

Prepare the mushrooms: Wash and remove stems from mushroom caps to create a well for the filling. If the stems are difficult to remove, use a small spoon to scrape them out. Reserve the stems, you’ll chop them up and add them to the filling later.

Season the mushrooms: Place mushroom caps on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Gently toss to coat and place all the mushroom caps in a single layer with the scooped-out side up.

Make the filling: Set a medium skillet over medium heat and add 1 tablespoon olive oil. Finely chop the mushroom stems, and add them to the skillet along with the roasted red pepper, onion, garlic, Italian seasoning and remaining ½ teaspoon of salt. Cook, stirring occasionally until the onion, garlic, and mushroom stems have softened, about 5 minutes. Stir in the spinach and cook until wilted, about 2 minutes more.

Add the cheese: Transfer the vegetables to a medium sized bowl. Add the ricotta and stir to combine.

Stuff and bake the mushrooms: Use a small spoon to fill each mushroom with a rounded heap of filling. Sprinkle with parmesan cheese and bake for 20 minutes until the mushrooms are cooked and the cheese is melted. Turn on the broiler for 2 to 3 minutes to crisp parmesan cheese on top. Remove from oven. Garnish with minced parsley.

Serve: Serve the mushrooms warm as an appetizer or a side dish.