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 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

Servings: persons

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.

590

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 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, 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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