Creamy Spinach Stuffed Mushrooms

Preheat the oven to 375°F.

Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.

Using clean hands, carefully remove the stems from the mushrooms and discard, or save for another use.

Arrange the mushrooms in the baking sheet with the cavities facing up. Set aside.

Place the cream cheese, salt, black pepper, and Parmesan in a large bowl. Set aside.

Mince the garlic.

Heat olive oil on medium heat in a large saute pan. Once the oil is shimmering, add spinach.

Cook until the spinach is completely wilted, 5-6 minutes.

Add the garlic to the pan and cook for a minute longer, until fragrant.

Transfer the spinach to the bowl of cheese.

Beat together the cheeses and spinach with a mixer on medium-high speed for 1-2 minutes.

Using a small spoon, fill each mushroom with about one tablespoon of the spinach mixture.

Top each mushroom with a generous pinch of the shredded cheese.

Bake on middle rack of oven until the cheese is bubbly and golden brown, 20-23 minutes.

Check to see that mushrooms are done. Remove from oven or add time as needed.

Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.