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Preheat oven to 425 degrees.
In a large sauce pan, heat butter over medium. Add garlic and cook until golden and fragrant. Add artichoke hearts, onion powder, and some black pepper. Cook another minute, then add spinach and cook down until spinach has wilted and all liquid has been released and cooked off, 5-8 minutes.
While the mixture is cooking, scrape the gills and remove the stems from the mushroom caps. Rinse, dry well, and add some cooking oil to the outside. Season lightly with salt.
Remove spinach and artichoke mixture from heat, add goat cheese and heavy cream. Stir until completely melted and incorporated.
Taste and add salt. If desired, add lemon juice to bring some more acid.
Stuff mushroom caps with filling and top with parmesan cheese. Place on a baking sheet lined with parchment paper and put into the preheated oven for 15-20 minutes until mushrooms are tender and parmesan topping is crispy and browned.