Pre-heat the oven to 350°F and prepare a baking sheet with foil or parchment.Wash the mushrooms gently and break off the stems (keep them). Scrape the mushroom caps' gills using a spoon, preserving the mushrooms.
1
Brush or hand-coat the mushrooms' exteriors and edges with 1 tablespoon olive oil. Place on baking sheet with hollow sides up. Stir in ½ tsp salt and ½ tsp Italian seasoning. A tomato slice on each mushroom cap. Set aside.
2
Roughly slice mushroom stems. Add 2 tablespoons extra-virgin olive oil to a medium-low skillet. When the oil shimmers, add the garlic and sauté for 30 seconds before adding the chopped mushroom stems, spinach, and green onion.
3
Include the remaining 1 teaspoon of salt. Cook spinach for 5 minutes until wilted. Turn off heat and put aside.
4
Mix the ricotta cheese and remaining 1 ½ teaspoons of Italian spice in a small bowl. Mix in sautéed vegetables. Distribute mixture evenly among mushrooms. Oven bake 15 minutes.
5
After baking, sprinkle breadcrumbs and extra-virgin olive oil over top. Return to the oven and broil on low for 3–5 minutes to brown the tops. Serve after 5 minutes of cooling.
6