Spinach Artichoke Stuffed Portobello Mushrooms
Ingredients
- 2 tablespoons 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
Instructions
Spinach & Artichoke-Stuffed Portobello Mushrooms serves 4 original recipe by EatingWell.
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