Mix the breadcrumbs with 2 tbsp of parmesan.

Clean the mushrooms and remove the stalks. Then, finely chop the mushroom stalks.

To a pan over medium-high heat, add 2 tbsp of olive oil. Add the finely chopped mushroom stalks and sauté them for a couple of minutes until they’ve released their water and the water evaporates.

Add the minced garlic clove and the sundried tomatoes and sauté for about 30 seconds.

Add the spinach (you may have to do that in batches depending on how big the pan is and sauté for 1-2 minutes until it’s wilted).

Transfer the spinach mixture to a bowl and add the lemon juice, lemon zest, ricotta, and the remaining parmesan.

Stuff the mushroom caps with the spinach-cheese mixture.

Bake the stuffed mushrooms in the preheated oven at 425°F (or 220°C) for about 10 minutes. Then, after 10 minutes, add the breadcrumb-parmesan mixture and a drizzle of olive oil and bake for about another 15 minutes. Once ready, get ready to dig into that crispy-yet-meaty, sweet-yet-tangy goodness!