Heat the oil in a pan over medium-high heat. Add the mushrooms to the pan and cook, stirring occasionally, until well browned, about 7 minutes. Transfer the mushrooms to a paper towel lined plate and pat dry.
Transfer the mushrooms to a large mixing bowl. Add the Parmesan, ricotta, eggs, salt, pepper, and nutmeg to the bowl and stir to combine.
Spread the butter all over the inside of a 1.5-quart souffle baking dish. Sprinkle the breadcrumbs all over the inside of the souffle dish to lightly coat the bottom and sides, discard any loose breadcrumbs from the souffle dish. Pour the egg mixture into the coated souffle dish, cover and refrigerate for 1 hour.
Take the egg mixture out of the fridge and uncover. Preheat the oven to 350°F. Put the 2 cups of water in a pot and bring to a boil over high heat.
Prepare a bain-marie by placing a large pan such as a 9x13 casserole dish in the oven then placing the souffle dish with the egg mixture in it uncovered in the center of the pan. Pour the boiling water into the larger pan so it surrounds the souffle dish. Close the oven door and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 55 minutes.
Carefully remove the souffle dish from the water bath and let sit for 10 minutes to cool a bit.
To unmold the sformato run a knife or small spatula along the edges then place a plate upside down over the souffle dish and carefully flip over. Tap the bottom of the souffle dish a couple times and slowly lift up.
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