Recipes
Spinach & Artichoke Stuffed Portobello Mushrooms
- Lunch
Stuffed mushrooms and spinach-artichoke dip come together in this quick vegetarian recipe. Serve these cheesy stuffed mushrooms with a big salad for a satisfying and healthy dinner.
Ingredients
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2 tablespoons extra-virgin olive oil
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1 teaspoon garlic powder, divided
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½ teaspoon ground pepper, divided
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⅛ teaspoon salt, divided
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4 large portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
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1 (5 ounce) package baby spinach, roughly chopped
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1 (14 ounce) can artichoke hearts, rinsed, squeezed dry and chopped
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2 ounces reduced-fat cream cheese, softened
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¼ cup grated Parmesan cheese, plus more for garnish
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