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