Spinach & Artichoke Stuffed Portabello Mushrooms with Tomato & Bread Salad
.
Yield
4 servingsPrep
15 minCook
10 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
mushrooms, portabello
caps |
*
|
| 1 | x |
olive oil
for brushing mushrooms, plus extra 1/4 cup |
*
|
| 289 | ml/g |
spinach
1 bag, frozen, defrosted and chopped |
|
| 231.2 | ml/g |
artichoke hearts
1 can, quartered, drained well |
|
| 355 | ml |
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 |
*
|
| 118 | ml |
Parmesan cheese
|
|
| 7 | each |
italian plum (roma) tomatoes
coarsely chopped |
|
| 237 | ml |
basil
fresh leaves |
*
|
| 1.1 | l |
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.
