Ingredients

• 6 large portabella caps
• 3 tablespoons olive oil
• 1 clove of garlic, finely minced
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 can (14 ounces) artichoke hearts, coarsely chopped
• 4 ounces cream cheese, softened
• 1/2 cup grated or shredded parmesan
• 1/2 teaspoon fresh lemon juice
• 1 1/2 cups (6 ounces) freshly shredded mozzarella
• 1 tablespoon finely chopped parsley leaves

Instructions

Remove the stem from each portabella cap. Using a spoon, gently scrape the inside of each cap to remove the brown gills of the mushroom. In a small bowl combine olive oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

In a medium bowl combine artichokes, cream cheese, parmesan, lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir to blend evenly.

Set rack to position 5 and set Wolf Convection Oven to Broil Mode 1 to preheat for 3 minutes. Place the mushroom caps on a foil lined sheet pan. Brush both sides with the olive oil mixture and place them gill-side down on the pan.

Broil for 2 minutes, carefully turn each cap over, and broil for 2 more minutes. Remove the pan from the Wolf Convection Oven and carefully fill each cap with the cheese mixture. Divide and top each cap with the mozzarella. Return to the oven and broil for 1-2 minutes more or until the cheese is melted and starting to brown.

Sprinkle each mushroom with a little parsley and serve immediately.