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1
Turn on your broiler, if it requires preheating.
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2
Scrub and dry the mushrooms.
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3
Remove the stems as cleanly as possible.
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4
Place mushroom caps, with dome/top facing up, on a large rimmed baking sheet.
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5
Drizzle with 1 tablespoon olive oil and rub caps to coat.
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6
Sprinkle with salt and pepper.
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7
Cook them for about 3 minutes, with the rack 4 to 6 inches from broiler.
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8
Remove from oven when done.
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9
Put 2/3 of the beans in a bowl and add 2 tablespoons olive oil.
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10
Mash together with a fork or potato masher.
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11
Roughly chop the remaining beans and add them into the mashed beans.
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12
Heat 1/2 tablespoons olive oil in a skillet over medium.
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13
Add shallots and red pepper flakes and cook 3 to 4 minutes, until softened.
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14
Add garlic and cook another minute, then add spinach and cook until wilted.
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15
Turn off heat and immediately transfer spinach mixture into the bowl with the beans.
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16
Once cooled slightly, stir in blue cheese, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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17
Taste and adjust seasoning, if needed.
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18
Flip the mushroom caps so the cavity faces up.
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19
Sprinkle with salt and pepper.
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20
Scoop a heaping tablespoon of filling into each mushroom cap and use your fingers to press it down into the cavity and form it into a mound.
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21
Drizzle the mushrooms with olive oil.
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22
Place under the broiler for another 6 to 7 minutes, until they are starting to bubble and brown.
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23
Remove from oven.
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24
Cool for a couple minutes before serving warm.
