Spinach & Artichoke-Stuffed Portobello Mushrooms

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder, divided
• 1/2 teaspoon ground pepper, divided
• 1/8 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
• 1/4 cup grated Parmesan cheese, plus more for garnish

Instructions

1. Preheat oven to 400 degrees F.
2. Combine oil, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
3. Meanwhile, combine spinach and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring occasionally, until just wilted, about 2 minutes. Drain as much water as possible from the spinach, then transfer to a medium bowl. Add artichokes, cream cheese, Parmesan and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir well to combine. Divide the mixture between the mushrooms and bake until hot, 7 to 10 minutes.