Preheat oven to 375°F (190°C) and line a baking sheet with parchment – let’s do this!

Gently remove mushroom stems (chop and freeze for soup later) and scoop out a little center with a spoon.

Brush caps lightly with 1 tablespoon olive oil, place hollow-side up, and bake 8–10 minutes to release moisture.

While they bake, toast pine nuts in a dry skillet until golden – keep shaking the pan!

In a bowl, combine crumbled feta, chopped spinach, sun-dried tomatoes, olives, toasted pine nuts, garlic, oregano, and pepper.

Add 1–2 tablespoons of the sun-dried tomato oil (or regular olive oil) and mix until it holds together beautifully.

Remove mushrooms from oven, blot any liquid, and let cool just 2 minutes.

Stuff each cap generously with the feta mixture – press lightly so it stays put.

Bake 10–12 minutes until mushrooms are tender and feta is lightly golden on top.

Rest 5 minutes, drizzle with a thread of good olive oil, scatter parsley and lemon zest, then serve warm – oopa!