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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

14 oz tin artichoke hearts, drained and coarsely chopped
cup cream cheese, at room temperature (125ml)
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
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 250F/120C medium low heat for 12 minutes or until soft.

Yield: 8 servings

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