Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad Recipe

Name: Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 portabello mushroom caps; Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup; 1 (10-ounce) box frozen chopped spinach, defrosted; 1 can quartered artichoke hearts, drained well; 1 1/2 cups ricotta cheese; 1 egg yolk; 1 clove garlic, grated with microplane or small side box grater; Salt and freshly ground black pepper; Freshly grated nutmeg, about 1/8 teaspoon; 1/2 cup Parmigiano-Reggiano, a couple of handfuls; 6 plum tomatoes, coarsely chopped; 1 cup fresh basil leaves, about 20, torn; 4 cups crusty bread, torn or coarsely chopped; 1 small red onion, very thinly sliced

Servings: persons

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced

1
Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad.
2
If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
3
Preheat grill to medium-high and oven to 425 degrees F.
4
Using a damp towel, brush mushroom caps to clean.
5
Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
6
Wring the spinach out in a clean kitchen towel.
7
Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
8
Remove mushroom caps from grill.
9
To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps.
10
Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
11
Do not seed tomatoes.
12
Chop and place in a salad bowl.
13
Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
14
Serve 2 caps with a pile of salad alongside, if desired, per person.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 portabello mushroom caps, Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup, 1 (10-ounce) box frozen chopped spinach, defrosted, 1 can quartered artichoke hearts, drained well, and more.

Yes, Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

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