Stuffed portabello mushrooms

Difficulty:
1/5

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.