Source: Enlitened Kosher Cooking by Nechama Cohen

Portobello caps stuffed with a tomato and artichoke mixture.

Servings

8 fresh portobello mushroom (small caps)
2 fresh plum tomatoes , chopped
6 piece Artichokes, hearts, frozen , packed in water (or canned, bottoms)
2.5 tbsp light mayonnaise
2 tbsp chopped parsley
2 scallions , thinly sliced (see Tip)
0.12 cup whole almonds , toasted and ground
1 pinch salt and pepper
1 canola cooking spray, non-aerosol
1 tsp olive oil
1 medium lemons , wedges (for garnish)

1 Preheat oven to 350 degrees F. Clean mushrooms, remove caps from stems and set aside.
2 Chop stems and add to chopped tomatoes. Dice artichoke bottoms and add to the mushroom mixture. Add mayonnaise and parsley and mix well. Add scallions and ground almonds. Taste and then season with salt and pepper.
3 Cover each mushroom cap with a quarter of the mixture and then drizzle with a few drops of olive oil.
4 Line cookie sheet with baking paper and spray with non-stick cooking spray. Place the mushroom caps on cookie sheet and bake for about 45 minutes. Serve with a wedge of lemon.

Tip for scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.