Grilled and stuffed mushrooms

INGREDIENTS

• ¼ tsp salt
• ¼ tsp black pepper
• 8 portabello mushrooms
• 8 plum tomatoes
• 2 tbsp olive oil
• ⅓ cup parmesan cheese
• 14 oz can of artichoke hearts
• ½ cup cream cheese
• ¼ cup sour cream
• 2 tbsp lemons
• 1 tbsp garlic
• 2 tbsp basil
• 1 scallion
• 1 tbsp hot sauce

TOOLS

• 1 knife
• 1 bowl
• 1 wooden spoon
• 1 grater
• 1 colander
• 1 grill
• 1 platter
• 1 baking sheet
• 1 squeezer

Chop basil and scallion.

Grate parmesan cheese with a grater.

Destalk portabello mushrooms, then peel and mince garlic. Next, dice plum tomatoes.

Squeeze lemons with a squeezer.

Rinse and drain a can of artichoke hearts in a colander.

Chop the artichokes.

Combine artichoke, cream cheese, sour cream, and half of the grated parmesan cheese in a bowl with a wooden spoon. Add lemon juice, garlic, basil, hot sauce, and scallions. Season with an eighth tsp of black pepper and an eighth tsp of salt. Mix all ingredients to get a cheese mixture.

Put the portabello mushrooms on a baking sheet cap-side up, and drizzle with olive oil. Season with the rest of the black pepper and salt. Add the cheese mixture to the mushrooms and spread it evenly with a wooden spoon.

Add the tomatoes to the mushrooms and drizzle with 1 tbsp of olive oil, then scatter the rest of the parmesan cheese to the portabello mushrooms.

Heat a grill to 250°F for 3 minutes.

Put stuffed portabello mushrooms on the grill and cook for 8 minutes.

Turn the heat off the grill to get grilled portabello mushrooms.

Transfer grilled portabello mushrooms to a platter.

It’s ready to be served !