Preheat oven to 400 F

Wipe excess soil from mushrooms. Remove stems and chop them for the filling. Set aside

Add 2 T. olive oil to a sauce pan and heat over medium heat. Add the garlic, chopped mushroom stems and spinach. Stir until wilted and fragrant, about 5 minutes. Set aside to cool

Toss the mushroom caps in 1/4 cup olive oil

Add the cream cheese, chopped artichoke hearts, shredded cheese and bread crumbs in a large bowl. Add the cooled spinach mixture and stir thoroughly to combine.

Fill each mushroom cap with a generous amount of the filling. Dust with salt and pepper and bake for 15 minutes or until tops begin to brown.