Grilled Stuffed Portabella Mushrooms:
8 large portabella mushrooms, stems removed
8 small firm plum tomatoes
1-2 cups grated parm or mozz
- 1 (14oz) jar artichoke hearts (drained and coursely chopped)
- 1/2 cup cream cheese, room temp
- 1/4 cup sour cream
- 2 TBsp grated Parm
- 2 TBsp lemon juice
- 1 TBsp minced fresh garlic
- 2 TBsp fresh basil
- 1 large green onion, fine chop OR 1/4 cup red onion fine chop
- 2 TBsp hot sauce
In a bowl, mix all stuffing ingredients adjusting salt-n-pep and hot sauce to taste. Feel free to add Cayenne if need be!
Place mushroom caps on large baking sheet and brush all over with olive oil, sprinkle tops with salt-n-pep
Spread/divide the stuffing mix between the caps. Arrange sliced tomatoe in spiral like fashion on top.
Carefully brush tomatoes with olive oil, more salt-n-pep and sprinkle grated parm or mozz cheese on tom.
Bake at 350F until mushrooms are soft and topping is hot, approx 15 mins.