Put the spinach in a big non-stick frying pan and fry it, stirring it until it is wilted and the water evaporates; half way through the cooking, add the garlic.

When the spinach is cool enough to handle, squeeze out as much water as possible.

Cut the spinach and the basil thinly.

Preheat a fan oven to 180 Celsius degrees.

Grease an ovenproof dish.

Put the ricotta cheese in a bowl, add half of the Parmesan, spinach and basil, stir, check the taste and season with salt and pepper.

Stuff each mushroom with a quarter of the ricotta and spinach filling, put into the prepared dish and sprinkle with the rest of Parmesan.

Bake in the hot oven for 30 minutes.

Serve with a salad.