In a Large Deep Skillet, Melt Butter over Medium to Medium High Heat. Add Mushrooms, Onions, and Garlic, stir well. Saute for Several Minutes, until all the Liquid from the Veg has Evaporated and they're Starting to Sizzle and Brown. Add a little Salt and Pepper.

Start adding the Spinach. Add until there's no more room. Cover with Lid, and allow to Cook Down for a Minute. Remove Lid and Stir. Repeat process, until all the Spinach is added.

Once all the Spinach has Wilted Down, Stir in the Heavy Whipping Cream. Bring to a Simmer over Medium Heat, then allow to Reduce for a Few Minutes. Stir in the Cream Cheese. Once fully Combined, Grate in the Nutmeg and Stir in the Parmesan. Allow Parmesan to fully Melt, and then Taste for Seasoning. Add more Salt and Black Pepper, if needed. Serve.

NOTE: This is Amazing over some Sauteed Chicken Breasts! I Thinned out a few Chicken Breasts, Seasoned them with Salt, Pepper, & Garlic Powder, then Sauteed them in a Deep Skillet with some Olive Oil. In the Same Pan, I poured in my Leftover Creamed Spinach, & Heated until Hot. I returned the Chicken to the Pan & let everything Heat Up for another Few Minutes. Phenomenal!