Juicy mushroom caps filled with a cheesy garlic spinach mixture and baked to perfection—an irresistible appetizer that’s always a hit.

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Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.
Clean mushrooms with a damp cloth and remove stems. Set caps aside and finely chop the stems.
In a skillet over medium heat, heat olive oil. Add garlic and chopped stems; sauté for 2–3 minutes.
Add spinach, salt, and pepper, and cook until wilted.
Transfer mixture to a bowl and mix with cream cheese, Parmesan, and mozzarella until well combined.
Spoon the filling into the mushroom caps and place them in the baking dish.
Top each with a sprinkle of mozzarella cheese.
Bake for 18–20 minutes or until cheese is melted and slightly golden.
Garnish with chopped parsley and serve warm.