4Portabella mushrooms, rinsed, dried and stems removed,
1/4c.H-E-B Basting Oil, divided,
2 tsp.Adams Reserve Steak Au Poivre Rub or H-E-B Prime Rub,
12oz.artichoke hearts, in water, drained,
1/2c.parmesan cheese, shredded,
1Preheat grill to medium.
2Toss mushrooms with half of basting oil and seasoning rub. Set aside.
3Chop artichoke hearts; mix with remaining basting oil and cheese.
4Place mushroom caps on grill, cap side up, 4 - 5 minutes, or until lightly charred.
5Turn over and fill with artichoke mixture. Grill until cheese has melted and mushrooms are tender.
No Nutritional Information Available