Creating Spinach and Cheese Stuffed Portobello Mushroom can be an engaging experience if you follow these clear steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare the Mushroom Caps: Gently clean the mushroom caps with a damp cloth. Remove the stems and gills if desired.
3. Sauté the Spinach: In a skillet, heat olive oil over medium heat and add minced garlic. Sauté for 1 minute, then add the chopped spinach until it’s wilted. Remove from heat.
4. Mix the Cheese Filling: In a bowl, combine ricotta cheese, half of the mozzarella, grated Parmesan, Italian seasoning, and the sautéed spinach mixture. Season with salt and pepper to taste.
5. Stuff the Mushrooms: Spoon the cheese filling generously into each portobello mushroom cap, pressing down gently to pack the filling.
6. Top with Cheese: Sprinkle the remaining mozzarella cheese on top of each stuffed mushroom.
7. Bake: Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is bubbly and golden.
8. Garnish: Once done, remove them from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired.

By following these steps, you will produce incredible Spinach and Cheese Stuffed Portobello Mushroom that is sure to impress your family and friends.