Cheese-Stuffed Portobellos

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Nonstick cooking spray

4 6-inch portobello mushroom caps

4 cups spinach, chopped

1 cup breadcrumbs (preferably panko)

1 cup shredded mozzarella cheese

2 shallots (1 finely chopped, 1 thinly sliced)

1 large tomato, diced

3 tablespoons grated pecorino romano cheese, plus shaved pecorino for topping

3 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

1/2 cup ricotta cheese

4 stalks celery, peeled and thinly sliced