Stuffed portabello mushrooms

Yield: 8 servings

Ingredients

• 2 tablespoons olive oil (30ml)
• 8, 3 inch round Portabello mushrooms, stems removed
• Salt and pepper to taste
• 6 plum or roma tomatoes, cut into thin slices

Stuffing

• 14 oz tin artichoke hearts, drained and coarsely chopped
• ½ cup cream cheese, at room temperature (125ml)
• ¼ cup light sour cream (60ml)
• 2 tablespoons lemon juice (30ml)
• 2 crushed garlic cloves
• 2 tablespoons chopped fresh basil or oregano (30ml)
• 1 teaspoon hot sauce (5ml)
• Salt and pepper to taste
• ¼ cup parmesan cheese, shaved (60ml)

Directions

1. Place mushrooms stemmed side up on a baking sheet.
2. Combine stuffing ingredients, except for shaved parmesan cheese, in a bowl.
3. Using a spatula,  place stuffing on top of mushrooms.   Arrange slices of tomato in spiral-like fashion on top of the mushrooms and stuffing.
4. Sprinkle on shaved parmesan cheese.
5. Grill at 250°F/120°C or medium low heat for 7 minutes or until soft.