Preheat oven to 375°F (190°C) and line a baking sheet with parchment – vegan party time!

Gently remove mushroom stems (chop & save for soup!) and scoop a little extra cavity.

Place caps hollow-side up and bake 8–10 minutes to release moisture.

While they bake, toast walnuts in a dry skillet until fragrant – don’t walk away!

In the same pan, sauté spinach with garlic (and a splash of water/oil) until just wilted, then squeeze dry like you mean it.

In a bowl, mix vegan ricotta, nutritional yeast, lemon zest + juice, parsley, salt, pepper, toasted walnuts, and the squeezed spinach.

Taste the filling – it should be creamy, nutty, and make you smile. Adjust seasoning!

Remove mushrooms from oven, blot any liquid, then generously stuff each cap (really mound it up).

Bake 10–12 minutes until mushrooms are tender and tops are lightly golden. Broil 1–2 min for extra beauty.

Rest 5 minutes, sprinkle with extra walnuts and parsley, then serve warm – prepare for “wait, this is vegan?!” reactions!