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olive oil teaspoon garlic powder, divided ⁄ teaspoon ground pepper, divided ⁄ teaspoon salt, divided large portobello mushrooms (about ounces), stems and gills removed (see tip) ( ounce) package baby spinach, roughly chopped ( ounce) can artichoke hearts, rinsed, squeezed dry and chopped ounces reduced-fat
prepare portobello mushroom caps, gently twist off the stems of whole portobellos. using a spoon, scrape off the brown gills from the underside of the mushroom caps. if you prefer, purchase mushroom caps rather than whole mushrooms. nutrition facts serving size: mushroom per serving: calories; g total fat...
http://www.eatingwell.com/recipe/277963/spinach-artichoke-stuffed-portobello-mushrooms/
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