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Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

 

.
17

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

28

min

Trans-fat Free, Good source of fiber
 

Ingredients

8 each mushrooms, portabello
caps
*
1 x olive oil
for brushing mushrooms, plus extra 1/4 cup
*
10 ounces spinach
1 bag, frozen, defrosted and chopped
8 ounces artichoke hearts
1 can, quartered, drained well
1 ½ cups ricotta cheese
prefer low-fat
1 large egg yolks
2 cloves garlic
minced or finely chopped
1 x salt and black pepper
to taste
*
1 pinch nutmeg
prefer freshly grated
*
½ cup Parmesan cheese
7 each italian plum (roma) tomatoes
coarsely chopped
1 cup basil
fresh leaves
*
4 ½ cups bread
crusty or stale, and torn or coarsely chopped
*
1 medium red onion
very thinly sliced

Directions

Preheat grill to medium-high and oven to 425 degrees F.

Using a damp towel to clean the mushroom caps.

With a pastry brush, brush the caps with olive oil and grill with lid down or roast about 6 minutes, turning once, until tender but still firm at center.

Dry the spinach in a clean kitchen towel.

Separate the spinach with your fingers or a fork and mix with artichokes, ricotta cheese, egg yolk, minced garlic, salt and pepper, to taste, and nutmeg in a large bowl.

Remove mushroom caps from grill.

To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps.

Sprinkle the parmesan over the caps and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.

Do not seed tomatoes. Chop and put in a salad bowl.

Stir in basil, bread, onions, ¼ cup EVOO, salt and pepper to taste and toss to combine.

Serve 2 caps with some salad together for each serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 23044% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 275mg 11%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 19%
Sugars g
Protein 29g
Vitamin A 57% Vitamin C 61%
Calcium 30% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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