Spinach artichoke stuffed portobello mushrooms are a delicious, easy, vegetarian dinner that takes 20 minutes to prep making it great for busy weeknights!
Heat oil over medium-high heat in a large rimmed skillet.
Add onion and sauté 5-6 minutes until softened and starting to turn translucent.
Add garlic and sauté 1-2 minutes longer.
Reduce heat and add spinach slowly. Cook down for about 2 minutes until mostly wilted (don't cook too long).
Remove from heat and add cream cheese, yogurt, artichoke hearts, salt, pepper, and half of the parmesan cheese (1/4 cup) and stir to mix in.
Place portobello caps stem side up into a rimmed baking dish. Evenly stuff each with filling and sprinkle tops with parmesan cheese.
Place in a pre-heated oven and bake for 30 minutes until cheese on top is lightly browned and mushrooms are cooked through. Garnishing with fresh chopped parsley is optional. Serve immediately.