Preheat the oven to 350 degrees F.

In a medium saucepan over medium heat, combine the artichokes and spinach.

In a food processor, combine the cream cheese, olive oil, and seasonings and process until well-mixed.

Transfer the cream cheese mixture to the saucepan, reducing the heat to low. Stir until heated through and well-mixed.

Place the mushroom caps top-down on a rimmed baking sheet and stuff each one with 1/6th of the artichoke mixture.

Bake for 15 minutes and serve hot, adding salt to taste.