Step 1

Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil and set aside.

Step 2

Clean mushrooms and remove stems so that only the caps remain. Dice mushroom stems into small pieces.

Step 3

Add olive oil to a large skillet and over medium heat. Add minced garlic and chopped mushroom stems. Cook, stirring frequently, until golden brown, about 5 to 7 minutes.

Step 4

Add fresh spinach and stir until cooked down and soft, about 4 to 5 minutes. Season with salt and pepper.

Step 5

Add cream cheese and stir until thoroughly combined with spinach and mushroom mixture. Remove from heat.

Step 6

Gently stir in chopped parsley and all but two tablespoons of grated parmesan cheese. (Stir in Panko now if using.)

Step 7

Spoon filling into mushroom caps using a little less than a tablespoon of the filling mixture for each mushroom. Sprinkle the remaining Parmesan cheese on top of the mushrooms.

Step 8

Bake for 12 to 15 minutes or until fork tender. Transfer to a serving tray and enjoy hot from the oven.