Spinach & Artichoke-Stuffed Portobello Mushrooms
Spinach & Artichoke-Stuffed Portobello Mushrooms includes extra-virgin olive oil, 1 teaspoon garlic powder, divided, ½ teaspoon ground pepper, divided, ⅛ teaspoon salt, divided, 4 large portobello...
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Ingredients
- extra-virgin olive oil
- 1 teaspoon garlic powder, divided
- ½ teaspoon ground pepper, divided
- ⅛ teaspoon salt, divided
- 4 large portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
- 1 (5 ounce) package baby spinach, roughly chopped
- 1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
- 2 ounces reduced-fat cream cheese, softened
- ¼ cup grated Parmesan cheese, plus more for garnish
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