Pre-heat oven to 200 degrees Fahrenheit.
Clean the mushrooms properly using a clean wet towel and remove the stems. Chop the stems finely and set them aside.
In a pan heat 2 tbsp of Dalda Olive Oil. Add chopped garlic, onion and sauté them till light brown.
Add chopped mushroom stems and spinach, sauté the combo for 2-3 minutes on high flame and switch off the flame.
In a bowl combine the cream cheese, crushed red chilies, cooked spinach and mushroom stems, salt and pepper.
In a small bowl combine the bread crumbs, cheddar cheese and parsley.
Arrange mushrooms on a baking tray cavity side up and spoon the cream cheese filling into the mushroom cavities.
Top them up with the bread crumb mixture and drizzle olive oil over each mushroom.
Bake the mushrooms for about 6-8 minutes or until they are tender and the top turns golden.
Traditionally, Parmesan cheese is used in this recipe but Cheddar cheese gives it a nice twist and makes the mushrooms gooey and succulent.