Rinse the mushrooms quickly under cold water using a mesh strainer. Dry them immediately with a clean paper towel.

Gently pop the stems off each mushroom cap, saving the stems from half the mushrooms to fold into your filling later. Trim and dice the dirty bottoms of the saved stems.

Preheat the oven to 350°F and grease a large baking dish. Rub each mushroom cap inside and outside with oil, then season with salt and pepper.

Chop the fresh spinach and press the garlic cloves.

Drain and squeeze the artichoke hearts to remove excess liquid, then chop.

In a skillet, heat oil over medium heat and cook the diced mushroom stems for 4-5 minutes until golden.

Add the chopped artichoke hearts and cook for an additional 2 minutes.

Push the mixture to the sides and add the pressed garlic in the center, cooking for 30-45 seconds.

Stir in the chopped spinach and season with salt and pepper. Cook until spinach is wilted.

Drain any excess liquid, then let the mixture cool.

In a bowl, mix the cooled veggie mixture with cream cheese, Panko bread crumbs, minced parsley, and shredded mozzarella. Adjust seasoning if needed.

Generously fill each mushroom cap with the spinach artichoke mixture, mounding above the rim.

Sprinkle shredded mozzarella on top of each filled cap.

Bake in the preheated oven for 24–26 minutes, or up to 30 minutes for larger caps, until the mushrooms are tender and the topping is golden.

Let the mushrooms rest for 3–5 minutes before serving.