STUFFED PORTABELLO MUSHROOMS

STUFFED PORTABELLO MUSHROOMS

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

Stuffing
14 oz tin artichoke hearts, drained and coarsely chopped
½ cup cream cheese, at room temperature (125ml)
¼ 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
¼ cup parmesan cheese, shaved (60ml)