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Spinach & Artichoke-Stuffed Portobello Mushrooms

Ingredients

• 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

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