Preheat your oven to 190°C (375°F).

Clean the mushrooms with a damp paper towel. Gently remove the stems and set aside the mushroom caps. Chop the mushroom stems finely.

In a skillet over medium heat, add 1 tablespoon olive oil. Sauté chopped stems and minced garlic for 2-3 minutes until softened.

Add the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine cream cheese, mozzarella, Parmesan, cooked vegetables, salt, black pepper, and Italian herbs. Mix until smooth.

Spoon the cheese mixture evenly into each mushroom cap, creating a small mound.

Arrange the stuffed mushrooms on a baking sheet.

Bake for 20 minutes, or until mushrooms are tender and the tops are golden and bubbly.

Let cool slightly before serving.