Spinach & Artichoke Stuffed Portabello Mushrooms with Tomato & Bread Salad

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.