Grilled Stuffed Portabella Mushrooms (Vegetarian) - cooking recipe

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

Preparation

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