Stuffed Mushrooms (Creamy Spinach Artichoke Filling)

Using damp paper towels, clean the mushrooms and wipe off any dirt. Pull off the mushroom caps and dice the stems into small pieces
Prepare remaining filling ingredients by finely chopping the garlic and spinach, and chop the artichokes into small pieces
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and diced mushroom stems, saute for a few minutes. Once browned season with salt and pepper
Add the chopped spinach and saute together for a few minutes until wilted. Then place the mixture a large bowl and allow to slightly cool
Add the artichokes and cream cheese to the mixture, and season with salt and pepper. Stir to combine to make the creamy stuffing mixture
Place breadcrumbs and parmesan cheese in a small bowl. Season with salt and pepper and a teaspoon of olive oil. Stir to combine
Preheat oven to 400℉ / 200℃. Place the mushroom caps on a baking sheet. Season with salt and pepper and drizzle with 1 - 2 tablespoons of olive oil. Using your hands, toss them so they're all coated and place them facing upwards
Spoon the stuffing mixture into the mushroom caps, so they're all evenly filled. Then sprinkle all the mushrooms with the breadcrumb mixture
Bake for 18 - 23 minutes until you can see they're cooked and the tops are lightly golden brown. Place them on a cooling rack until ready to serve or serve immediately.
Then sprinkle optionally with chopped parsley and serve your delicious stuffed mushrooms and enjoy!