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

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)