Preheat oven to 450 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Stem mushrooms and finely mince mushroom stems. Peel and mince shallot. Slice grape tomatoes into 1/4” rounds. Stem and coarsely chop basil. Coarsely chop spinach. Coarsely chop smoked almonds. Cut baguette into 1/3” slices (about 14 slices total). Finely chop ends or “heel” slices of baguette into crumbs.

Toss mushrooms with 1 Tbsp. olive oil and a pinch of salt and pepper in a mixing bowl. Place caps, stem side up, on one side of baking sheet (leaving room on other side for toasting bread) and roast for 20 minutes, turning caps over halfway through cooking. Ever had soggy, bland stuffed mushrooms? Roasting caps before stuffing solves the problem: it evaporates moisture and intensifies flavor.

Combine tomatoes, half the basil, all but 2 Tbsp. minced shallots (to taste), 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside. Combining ingredients now and letting them sit while you toast the bread allows flavors to marry and the salt to fully season the ingredients.

While mushrooms are roasting, heat a medium pan over medium-high heat. Add 2 tsp. olive oil, minced mushroom stems, and 2 Tbsp. shallot and cook until browned, about 5 minutes. Add spinach and evaporated milk to pan and cook 4 minutes. Add 1/4 cup finely chopped bread and half the Parmesan. Season to taste with salt and pepper and transfer to a plate to cool.

Remove caps from oven and stuff with about 1 1/2 tsp. spinach mixture each. Stuffing should overfill caps. Top with remaining Parmesan. Brush baguette slices with 1 Tbsp. olive oil and place on baking sheet next to mushrooms. Bake mushrooms and bread for 5-7 minutes, turning bread halfway through cooking, or until bread is crisp and mushrooms are warmed through.

Spread ricotta on toasted bread and sprinkle with a pinch of salt. Top with tomato mixture (leaving liquid released from tomatoes in bowl to avoid soggy bruschetta), and garnish with remaining basil and smoked almonds. Drizzle with balsamic glaze. Arrange bruschetta and mushrooms on a large platter.