Easy Italian Ricotta and Spinach Stuffed Mushrooms

Rinse the mushrooms briefly in water or use a wet washcloth to wipe the caps. Pat them dry with a towel, remove the stems, and place them top side-down on the prepared sheet pan.

Add the ricotta, spinach, salt, pepper, pecorino romano, and crushed red pepper to the bowl of a food processor. Mix for 30-60 seconds to break up the spinach, then scrape down the sides of the bowl. Pulse the mixture 2-3 more times to combine everything.

Use a small spoon to pack the ricotta filling into the mushroom caps. You can mound the filling slightly, but don't overdo it or it will run out during baking. 

Sprinkle extra pecorino romano on top and bake them in the preheated oven for 12-15 minutes until the cheese is lightly browned.