Grilled Stuffed Portabella Mushrooms (Vegetarian)

By tixrus-2

Ingredients

• 8 large portabella mushrooms, stems removed (about 8x3-inch round)
• 8 small firm plum tomatoes (sliced into thin slices)
• 2 tablespoons olive oil (or to taste)
• salt and pepper
• 1/3 cup grated parmesan cheese (or use finely grated mozza cheese)
• 1 (14 ounce) jar artichoke hearts (drained and coarsley chopped, tough leaves removed)
• 1/2 cup cream cheese, room temperature
• 1/4 cup sour cream
• 2 tablespoons grated parmesan cheese
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh garlic
• 2 tablespoons fresh basil (or use 2 tbsps fresh oregano)
• 1 large green onion (very finely chopped)
• 2 teaspoons louisianna hot sauce (or to taste, or use a few drops Tabasco)
• salt and pepper

Details

Servings 8
Adapted from recipezaar.com

Preparation

Step 1

1In a bowl mix all stuffing ingredients together adjusting salt, pepper and hot sauce to taste.

2Cover and chill until ready to use if not using right away.

3Place the mushroon caps on large baking sheet or platter and brush all over with with olive oil.

4Sprinkle with tops of the caps lightly with salt and pepper.

5Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.

6Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.

7Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese.

8Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.