Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the portobello mushrooms on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 10 minutes.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Add the fresh spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
Stir in the chopped artichoke hearts and cook for 1-2 minutes. Remove from heat.
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan cheese, and shredded mozzarella cheese. Mix until well combined.
Add the cooked spinach and artichoke mixture to the cheese mixture and stir until evenly distributed.
Carefully spoon the spinach artichoke filling into the partially baked portobello mushrooms, dividing it evenly among them.
Return the stuffed portobellos to the oven and bake for an additional 10-15 minutes, or until the mushrooms are tender and the filling is heated through and bubbly.
Garnish with chopped fresh parsley, if desired, before serving.
Enjoy your delicious Spinach Artichoke Stuffed Portobellos!
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