Preheat oven to 375F.

Wash the mushrooms, remove their stems, and place them on a non-stick baking tray.

Add the olive oil to a skillet over medium heat. Chop the stems into small pieces, then add to the skillet along with the garlic. Cook, stirring, until golden and fragrant.

Add the fresh spinach, stir, and cook until wilted. Add salt and pepper to taste.

Add softened cream cheese. Stir to combine the ingredients, then remove from heat.

Add the chopped parsley and ¼ cup grated Parmesan cheese. Stir to combine.

Fill each mushroom cap with a ½ tablespoon of the creamy spinach mixture. Sprinkle the remaining Parmesan cheese over the mushrooms.

Bake the mushrooms for 12-15 minutes until fork-tender.

Remove from the oven, drain any excess liquid, and serve hot.