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