Preheat your oven to 375 degrees and line a baking pan with tin foil.

Remove stems from the mushroom caps and set aside (you will be using these!). Place mushroom caps stem-side down on baking pan and bake at 375 for 10 minutes.

Once you remove them from the oven, clean up excess liquid with a paper towel and set mushrooms right-side up.

Add two tablespoons of olive oil to a pan over medium heat. Using a food processor, dice the mushroom stems for about 30 seconds, then add to the olive oil, adding your garlic cloves as well.

Add spinach and cook over medium heat for about 5 minutes, until the garlic is browned and fragrant.

Add in your cayenne pepper and salt and mix well.

Pour the mixture into a large bowl and add your bread crumbs and cheese and mix well.

I gently rolled the mixture into tiny balls and squished them into the mushroom caps, and patted down with the palm of my hand.

If you like a big, heaping stuffed mushroom, just add extra on top.

Bake at 375 degrees for about 15 minutes and allow to cool for a few minutes before eating!