Grilled Stuffed Portabella Mushrooms (Vegetarian)

Kittencalskitchen's Note:

Make these lower fat by using reduced fat sour cream and cream cheese ---to save time and to blend the flavors even more, prepare the filling in advance and chill for 8 hours or overnight --- You may use about 1/2 teaspoon dried basil or oregano in place of fresh, or just omit the herbs completely --- these are *very* good I have made them many times in the past :)

• Total Time: 28 mins
• Prep Time: 20 mins
• Cook Time: 8 mins

Ingredients:

Servings: 8

• 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 mozzarella cheese)

STUFFING

• 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 use 2 tbsps fresh oregano)
• 1 large green onion (very finely chopped)
• seasoned salt and fresh ground black pepper

Directions:

1. In a bowl mix all stuffing ingredients together adjusting salt, pepper and hot sauce to taste.
2. Cover and chill until ready to use if not using right away.
3. Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil.
4. Sprinkle with tops of the caps lightly with salt and pepper.
5. Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps.
6. Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing.
7. 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.
8. Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.

Reviews

[Nikoma]

These are very tasty and I would definitely recommend trying them! However I felt they were missing something. This is a recipe I will absolutely be playing around with. Because the mushrooms are so juicy and the filling is so creamy they just need some "bite" in my opinion (especially as a main dish/side, as a first coarse they're perfect!) I added some chopped walnuts and really enjoyed that , but I didn't use enough. I think I may try adding in some cooked rice along with more nuts. I was nervous about the canned artichokes. I never liked them before and I NEVER used them before, but I wanted something different and they were excellent in this recipe. Thanks Kitten!

[Allison 333]

I made these last week and they were delicious. I halved the recipe because it was just my hubby and I and we had 6 small caps instead. I chopped and cooked the stems in some olive oil and italian bread crumbs and folded it into the mixture. Only had large tmatoes so topped each with one slice. We did 3 w/parm, 3 w/mozz and both preferred the mozz but the parm was still yummy. Served with couscous and a salad with a delicious strawberry vinaigrette I found on here (Deborah Lee's Strawberry Vinaigrette Dressing) I left some comments/suggestions about that too. Hubby loved it all. Thanks for the recipe!

[kjg874]

the portabella's were really expensive at the grocery story so we got the baby bellas instead - i put them on heavy tinfoil on the grill and now my vegetarian girlfriend likes to grill with me :) - thank you for the recepe - the baby bellas were perfect bite size, but the filling was enough for about 4 dozen of the baby bellas - ill probably just do a half batch next time.