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In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until golden brown.
Add the heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, chopped spinach, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
Cook for 2-3 minutes until the sauce has thickened and the mushrooms are coated in the creamy sauce.
Garnish with chopped fresh parsley and serve hot. Enjoy!