STUFFED PORTABELLO MUSHROOMS
STUFFED PORTABELLO MUSHROOMS
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)
Cook mushrooms on both sides until they slightly soften. Remove and place stemmed side up on a baking sheet.
Arrange slices of tomato in spiral-like fashion on top of the mushrooms.
Combine stuffing ingredients, except for parmesan cheese, in a bowl.
Place stuffing on top of the mushrooms and tomatoes. Sprinkle on cheese.
Grill at 250°F/120°C medium low heat for 12 minutes or until soft.
Yield: 8 servings
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)
Cook mushrooms on both sides until they slightly soften. Remove and place stemmed side up on a baking sheet.
Arrange slices of tomato in spiral-like fashion on top of the mushrooms.
Combine stuffing ingredients, except for parmesan cheese, in a bowl.
Place stuffing on top of the mushrooms and tomatoes. Sprinkle on cheese.
Grill at 250°F/120°C medium low heat for 12 minutes or until soft.
Yield: 8 servings
Comments