Preheat oven to 375°F (190°C).

Clean the mushrooms with a damp paper towel and carefully remove stems.

Spray a baking dish with cooking spray and arrange the mushroom caps in a single layer, hollow side up.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and chopped spinach, sauté until wilted (about 2-3 minutes).

In a mixing bowl, combine sautéed spinach and garlic with ricotta cheese, Parmesan, salt, pepper, and red pepper flakes.

Spoon the ricotta-spinach filling into each mushroom cap.

Drizzle remaining olive oil over the stuffed mushrooms.

Bake in the preheated oven for 20 minutes or until mushrooms are tender and tops are golden.

Remove from oven and garnish with fresh parsley before serving.