2 tbsp  Extra-Virgin Olive Oil

1 tsp  Garlic Powder , divided

0.5 tsp  Ground Black Pepper , divided

0.125 tsp  Salt , divided

4  Portobello , stems and gills removed

140 g  Baby Spinach , roughly chopped

400 g  Artichoke Hearts , from a can, rinsed, squeezed dry and chopped

55 g  Cream Cheese , softened

0.25 cups  Parmesan Cheese , plus more for garnish