Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

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
Directions
  • Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. 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.

  • Preheat grill to medium-high and oven to 425 degrees F.

  • Using a damp towel, brush mushroom caps to clean. 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.

  • Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.

  • 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 caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.

  • Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.

  • Serve 2 caps with a pile of salad alongside, if desired, per person.


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