Preheat oven to 400 degrees Fahrenheit

Place the spinach in a pot of boiling water for 30 seconds, until the spinach is wilted and turns bright green

Using a slotted spoon, remove the spinach from the boiling water and place in a mixing bowl

Drain the can of artichoke hearts and finely chop and then add to the bowl with the spinach

Place the cream cheese, cannnellini beans, garlic cloves, and chicken broth to a food processor

Pulse until smooth and thoroughly blended

Pour the mixture to the bowl with the spinach and artichokes

Add in the mozzarella cheese, 1/4 cup parmesan cheese, worcestershire sauce, and salt and pepper to taste

Stir until mixed throughout

Remove the stems from each Crimini mushroom

Spoon the spinach and artichoke mixture into each mushroom cavity

Mix together the breadcrumbs, remaining 1/4 cup Parmesan cheese, and garlic powder in a small bowl

Sprinkle the breadcrumb mixture on top of each stuffed mushroom

Place all the stuffed mushrooms onto a baking sheet

Cover with aluminum foil and bake for 15 minutes

Remove aluminum foil and bake for the remaining 10 minutes until the mushrooms are tender, the filling is heated throughout, and they are golden brown on the top

Serve and enjoy!