Garlicky, cheesy grilled and stuffed portabella mushrooms make an excellent eggs-, gluten-, nuts- and soy-free side dish for any BBQ or grilling event.
Special diets: Vegetarian | eggs-free | gluten-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 24 mins – easy
🍽 8 servings – 169 kcal per serving
- 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
- 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 !