PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside. Wipe the mushrooms with a damp paper towel. Remove the stems from the mushroom caps and finely mince them.

SAUTE: Melt 1 tbsp of butter in saute pan over medium-high heat. Add the stems and saute for 3 minutes, stirring often. Then add the garlic and continue to cook for another 45 seconds. Remove from heat. Allow the stems to come to room temperature.

COMBINE: Add the scallions, baby spinach, cream cheese, red pepper flakes, ¼ teaspoon kosher salt, and black pepper into the mushroom stems and mix until thoroughly combined. Taste and adjust with more seasonings as needed.

FILL: Line the caps on the prepared baking sheet. Then fill each cap with a spoonful of cream cheese mixture.

TOP: In a bowl, melt the remaining tablespoon of butter. Add the panko and stir to combine. Add the parmesan, garlic powder, a pinch of salt, and parsley. Top each mushroom cap with this panko mixture.

BAKE: Bake the caps in a preheated oven for 14-19 minutes or until the mushroom caps are cooked and the breadcrumbs are golden. You can broil the caps for the last 30-45 seconds to make them golden if you’d like. Top with more parsley and serve warm!