Grilled Stuffed Portabella Mushrooms (Vegetarian)

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 :)

• Ready In: 28 mins
• Serves: 8

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

• 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 2  tablespoons fresh oregano
• 1  large green onion (very finely chopped)
•  hot sauce, to taste
•  seasoned  salt & freshly ground black pepper

Directions

1. In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper 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.