Preheat your oven to 350 degrees and line a baking sheet or jelly roll pan with parchment and set aside

Cook and drain spinach and chop up artichoke hearts if you haven’t already

Take mushroom ends off mushrooms and finely dice

In a large bowl combine spinach about a cup of mushroom end pieces and artichokes, then work in cream cheese and finally, fold in shredded mozzarella until well combined

Fill each mushroom cap with 1 to 2 tablespoons, ensuring each is filled, then make another round filling more as needed until all the filling is gone or mushrooms are sufficiently stuffed

Top the stuffed mushrooms with parmesan cheese if desired

Bake in the oven for 20-25 minutes until warmed, melty and just browned on top

Let cool slightly before eating

These store well in the fridge and are great reheated in the oven