Ingredients
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8 large portabella mushrooms, stems removed (about 8x3-inch round)
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8 small firm plum tomatoes (sliced into thin slices)
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2 tablespoons olive oil (or to taste)
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salt and pepper
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1/3 cup grated parmesan cheese or 1/3 cup finely grated mozzarella cheese
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1 (14 ounce) jar artichoke hearts (drained, tough leaves removed then coarsely chopped)
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1/2 cup cream cheese, room temperature
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1/4 cup sour cream
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2 tablespoons grated parmesan cheese
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2 tablespoons lemon juice
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1 tablespoon minced fresh garlic
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1 large green onion (very finely chopped)
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hot sauce, to taste
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2 tablespoons fresh basil or 2 tablespoons fresh oregano
Instructions
- In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste.
- Cover and chill until ready to use if not using right away.
- Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
- Sprinkle with tops of the caps lightly with salt and pepper.
- Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
- Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
- Carefully 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.
- Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.