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Heat olive oil in a pan and sauté finely chopped mushrooms on high heat for 5-7 minutes. Set aside a few mushrooms to slice for decoration.
Add garlic powder, salt, and black pepper to the pan, mix well, then toss in spinach leaves for 1 more minute.
In a bowl, combine cream cheese, mozzarella, most of the Parmesan (reserve some for topping), and the mushroom-spinach mixture. Mix thoroughly.
Transfer the mixture to a baking dish, sprinkle with the remaining Parmesan, and top with sliced mushrooms for a pretty finish.
Bake at 200°C (390°F) for 15-18 minutes until golden and bubbly.
Serve hot and enjoy the creamy, stretchy goodness!