Preheat your oven to 375°F (190°C).

Clean the portobello mushrooms with a damp cloth and remove the stems.

Brush the mushroom caps with olive oil and place gill side up on a baking sheet.

In a skillet, heat a tablespoon of olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.

In a bowl, combine ricotta, mozzarella, parmesan, the sautéed spinach, oregano, basil, salt, and pepper.

Evenly fill each mushroom with the cheese and spinach mixture.

Drizzle lemon juice over the stuffed mushrooms.

Bake for 20-25 minutes until cheese is melted and bubbly.

Let cool for a few minutes before serving.