Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

  1. Preheat grill to medium-high and oven to 425 degrees F.
  2. Using a damp towel to clean the mushroom caps.
  3. 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.
  4. Dry the spinach in a clean kitchen towel.
  5. 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.
  6. Remove mushroom caps from grill.
  7. To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps.
  8. Sprinkle the parmesan over the caps and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
  9. Do not seed tomatoes.
  10. Chop and put in a salad bowl.
  11. Stir in basil, bread, onions, 1/4 cup EVOO, salt and pepper to taste and toss to combine.
  12. 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)

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