Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
- 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 1/2 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
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated
- 7 each italian plum (roma) tomatoes coarsely chopped
- 1 cup basil fresh leaves
- 4 1/2 cups bread crusty or stale, and torn or coarsely chopped
- 1 medium red onion very thinly sliced
- 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, 1/4 cup EVOO, salt and pepper to taste and toss to combine.
- Serve 2 caps with some salad together for each serving.
mushrooms, olive oil, well, ricotta cheese, egg yolks, garlic, salt, nutmeg, parmesan, italian plum, basil, bread crusty, red onion
Taken from recipeland.com/recipe/v/spinach-artichoke-stuffed-porta-51854 (may not work)