Cheesy Artichoke Stuffed Portabellas - Roth Living

Ingredients

• 6 large portabella caps
• 3 tablespoons olive oil
• 1 clove of garlic, finely minced
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 can (14 ounces) artichoke hearts, coarsely chopped
• 4 ounces cream cheese, softened
• 1/2 cup grated or shredded parmesan
• 1/2 teaspoon fresh lemon juice
• 1 1/2 cups (6 ounces) freshly shredded mozzarella
• 1 tablespoon finely chopped parsley leaves