Grilledstuffedportabellamushrooms Best Recipes

GRILLED STUFFED PORTABELLA MUSHROOMS (VEGETARIAN)

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 1/3 cup finely grated mozzarella cheese
• 1 (14 ounce) jar artichoke hearts (drained, tough leaves removed then coarsely chopped)
• 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 2 tablespoons fresh oregano
• 1 large green onion (very finely chopped)
• hot sauce, to taste
• seasoned salt & freshly ground black pepper

Steps:

• 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.