Step 1 Preheat grill to high. Line a baking tray with foil. Place flat mushrooms, stem-side down, on prepared tray and spray with olive oil; grill for 6 minutes, or until mushrooms are tender.
Step 2 Meanwhile, mix breadcrumbs, parmesan, parsley, thyme and 1 1/2 tablespoons of the olive oil in a bowl to make parmesan crumb. Turn mushrooms stem-side up and fill with crumb mixture; grill for 1 minute, or until golden.
Step 3 Heat remaining olive oil in a large non-stick frying pan set over high heat. Add chickpeas and Moroccan seasoning; cook for 2 minutes, or until warmed through. Add shredded spinach and cook, stirring, for 2 minutes, or until wilted. Put chickpeas and spinach in a medium salad bowl.
Step 4 Put baby salad leaves in a large salad bowl. Add French dressing and capsicum to bowl; toss.
Step 5 Serve mushrooms with salads, baba ganoush and rye bread.