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1
Heat the oven to 350F.
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2
Place the cleaned mushrooms on a baking sheet, gill side up.
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3
Brush with 1 tablespoon of the olive oil, sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, and bake for 6 minutes.
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4
Remove from the oven and set aside to cool on the baking sheet for at least 15 to 20 minutes.
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5
Heat a large (12- to 14-inch) saute pan over medium-high heat.
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6
Add the remaining tablespoon of olive oil.
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7
Add the shallots and the garlic and saute, stirring, for a minute or so.
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8
Add a few handfuls of spinach, carefully turning with tongs or a spatula, and cook until wilted; add more spinach as room becomes available.
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9
Season with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
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10
Drain the spinach in a fine-mesh strainer set in the sink, pressing on the spinach with your hands or a rubber spatula to ensure that all the liquid drains off.
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11
Set aside until cool enough to handle, and then finely chop.
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12
In a medium mixing bowl, combine the chopped spinach, breadcrumbs, mozzarella, Parmesan, and pecorino romano.
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13
Taste and adjust the seasoning as necessary by adding more salt and pepper.
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14
Divide the filling evenly among the baked and cooled mushrooms (about 1/4 cup filling per mushroom; Love Note 5).
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15
Bake for about 10 minutes, or until the filling is hot and bubbly.
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16
To serve, place 1 mushroom on each plate and drizzle 1 tablespoon Roasted Red Pepper Coulis around each mushroom.
