Brown and crumble sausage. Set aside to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.

Add in chopped garlic and sauté for 1 minute.

Stir in spinach a handful at a time and sauté until wilted.

Add salt, pepper and nutmeg, stir to combine.

Stir in heavy cream, then cream cheese.

Break up cream cheese with a wooden spoon and stir until thoroughly combined.

Set mixture aside to cool.

When mixture is lukewarm, stir in parmesan cheese; set aside

Gently remove stems from mushrooms; set aside.

Lightly oil a baking dish and place mushroom caps inside, to fit snuggly.

Using a small cookie scoop, fill the caps with a generous amount of sausage filling.

Bake at 400• for 20 to 25 minutes, or until golden brown. Allow to cool at least 5 minutes before serving.