Baked Ricotta and Spinach Stuffed Mushrooms

1. Preheat your oven to 375°F (190°C). 2. Remove the stems from the mushrooms and chop them finely. 3. In a pan, heat the olive oil and sauté the garlic until golden. 4. Add the chopped mushroom stems and spinach, cook until wilted. 5. In a bowl, combine the sautéed mixture with the ricotta cheese. Season with salt and pepper. 6. Stuff the mushroom caps with the mixture. 7. Bake for 20 minutes or until the mushrooms are tender and the filling is golden.