Stuffed Portobello Mushrooms

Steps

1. Preheat oven to 350°F and line a baking sheet with foil or parchment.
2. Wash mushrooms, remove stems (reserve them), and scrape out the gills with a spoon, keeping caps intact.
3. Brush mushroom caps with 1 tablespoon olive oil, place hollow side up on baking sheet, and season with 1/4 teaspoon salt and 1/2 teaspoon Italian seasoning. Top each with a tomato slice.
4. Chop the reserved mushroom stems. Heat 2 tablespoons olive oil in a skillet over medium-low heat. Sauté garlic for 30 seconds, then add chopped stems, spinach, and green onions with remaining 1 teaspoon salt. Cook until spinach wilts, about 5 minutes.
5. Mix ricotta cheese with remaining 1 1/2 teaspoons Italian seasoning, then stir in the sautéed vegetables.
6. Divide the mixture evenly among the mushroom caps and bake for 15 minutes.
7. Top mushrooms with breadcrumbs and a drizzle of olive oil, then broil on low until golden, 3-5 minutes.
8. Let cool for 5 minutes before serving.