Preheat Oven To 450°F.
Lightly Grease A Baking Sheet With Nonstick Spray.
Use A Spoon To Scrape The Gills From The Insides Of Mushroom Caps.
Set Mushrooms On The Prepared Baking Sheet, Bottom-Side Up.
In A Small Bowl, Combine 2 Tablespoons Oil And 2 Garlic Cubes.
Brush Insides Of Each Mushroom Cap With The Garlic Oil, Then Sprinkle Salt And Pepper Evenly On Each.
Bake For 10 Minutes.
Microwave Bag Of Spinach On High For 2 Minutes.
Remove And Drain Spinach In Mesh Strainer Lined With A Double Layer Of Paper Towels.
Remove As Much Water As Possible By Squeezing Spinach Inside The Paper Towels Until It Stops Dripping.
In A Medium Bowl, Combine Spinach, Cream Cheese, Mayonnaise, ¼ Cup Parmesan, ½ Teaspoon Thyme, Artichokes, And Remaining Garlic Cube.
Remove Any Moisture That Has Formed In The Bottom Of The Cooked Mushroom Caps, Then Fill Evenly With The Spinach Mixture.
In A Small Bowl, Mix Together Remaining 1 Tablespoon Oil, Bread Crumbs, Remaining ¼ Cup Parmesan, And Remaining ¼ Teaspoon Thyme.
Sprinkle Mixture Over The Top Of Each Stuffed Mushroom.
Bake For 10 Minutes And Serve Immediately.