In a small skillet, heat the oil over medium heat. Add the miscuglio and spinach. Sauté until the spinach is wilted, about 3 minutes. Add the artichoke hearts and toss to coat with oil and herbs. Remove from the heat.
In a medium size mixing bowl, whip together the cream cheese, mayonnaise, Parmesan cheese, and habanero sea salt. Add the spinach mixture and stir well.
Clean the mushrooms. Gently remove the stems and gills with a spoon.
Arrange the mushrooms on a lightly oiled baking sheet, cap side down. Spoon the spinach dip into each cap.
Bake the stuffed mushrooms until tender, golden in color, about 25 minutes. Serve with a drizzle of barrel aged dark balsamic and enjoy