Position a rack in the center of the oven and heat the oven to 450 degrees F.
In a small bowl, combine 2 tablespoons of the oil and about two-thirds of the minced garlic. Brush the inside and outside of the mushroom caps with the garlic oil and sprinkle generously with salt and pepper. Arrange the mushrooms with the opening side up on a rimmed baking sheet and roast until just tender, about 10 minutes.
While the mushrooms are roasting, heat 1 tablespoon of the olive oil in a saute pan and add a hand full of spinach at a time. Cook each hand full of spinach down before adding the next. Cook the spinach until most of the moisture has cooked out, about 3 to 5 minutes. Dump the spinach in a sieve to drain out the remaining liquid and allow to cool, slightly.
In a medium bowl, mix the ricotta cheese, and 1 teaspoon of the thyme with a spatula.
Drain and chop up the artichokes.
Stir in the spinach and artichokes and season to taste with salt and pepper.
In another small bowl, combine the remaining garlic, 1 tablespoon olive oil, and 1 teaspoon thyme with the breadcrumbs and parmesan cheese. Spoon the artichoke mixture evenly into the mushroom caps, then top each mushroom with the breadcrumb mixture.
Bake until the crumbs are golden-brown and the filling is hot; about 10 minutes. Serve immediately.
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