Spinach & Artichoke Stuffed Portobello Mushrooms

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.

Nutrition Information

105 Calories

24g Carbohydrates

28g Protein

751mg Potassium

5g Fiber

9g Sugar

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