Stuffed portobello mushrooms in a creamy sauce

Ingredients

• 4 Portobello mushrooms, stalks removed
• 1 cup fresh ricotta
• 1 cup baby spinach, roughly chopped
• 1 tsp dried oregano
• ¼ cup parmesan cheese plus 1 tbsp extra
• 200 g Swiss Brown mushrooms, sliced
• 1 small brown onion, diced
• 3 garlic cloves, minced
• 1 red capsicum, diced
• ¼ cup semi sun-dried tomatoes, roughly chopped
• 1 –2 tsp dried oregano
• 1 ½ tsp sweet smoked paprika
• 60 ml white wine
• 200 ml good quality vegetable stock
• 100 ml thickened cream
• Olive oil for cooking
• Salt
• black pepper
• 1 –2 tbsp chopped parsley
• Crusty toasted bread