Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Sounds Appetizing

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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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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Comments & Reviews

recipe Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
Kathy Atlanta, GA 07-12-2009
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Not 4 star mushrooms I expected
Rated: 1 stars out of 5

I love to try new recipes and generally have good luck with things rated 4 or 5 stars. Not so with this one. Wouldn't make it... again or recommend it to anyone. Stuffing was nasty. Very disappointed. Read more
recipe Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
Melissa Metairie, LA 04-02-2009
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Better with Modifications
Rated: 3 stars out of 5

I decided to try this after seeing her make this on a show yesterday. I thought, hmm what a great idea, but after reading... the reviews I decided to alter it. Instead of grilling the mushrooms, I baked them in the oven. I coated the baking dish with a little EVOO and sprayed the inside of each cap with butter. Sauteed up some onion & garlic in EVOO, added the spinich and chopped artichokes. Mixed in the ricotta and parm cheese. Taste tested and added a little bit of salt. Then I filled the mushrooms caps and added a little bit of mozz cheese and baked several more minutes til the cheese had melted. Big hit with dh and the kids!Read more
recipe Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
Heather Kennesaw, GA 03-24-2009
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don't try
Rated: 1 stars out of 5

I love to cook and am pretty good at it. I love mushrooms and spinach artichoke dip. This was the most horrid thing EVER! ... It stunk the kitchen up cooking and tasted just as bad. The mushrooms ended up being bland and after I managed to add a ton of salt to enhance the flavor, the flavor was still bad. I will never make this again and DO NOT RECOMMEND. Now I have to go make something else for dinner. Big disappointment!Read more
recipe Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
Sarah Washington, DC 03-23-2009
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mmm ... mushrooms!
Rated: 5 stars out of 5

i made the stuffed portabellos tonight ... they were just delicious. i did heed some of the advice that other people posted... ... i chopped the artichoke hearts and added some parmigiano to the stuffing. i would recommend holding off on adding the egg yolk to the stuffing until after you have tasted it and adjusted seasonings if necessary. anyway, paired with a salad topped with alton brown's tofu caesar salad dressing (with vegetarian worcestershire sauce), the stuffed portabellos made a fantastic vegetarian dinner that even omnivores will love (if my husband's reaction is any indication). Read more
recipe Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
Ann Mooresville, NC 08-09-2008
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Bread Salad
Rated: 5 stars out of 5

I only made the bread salad tonight. Found some great heirloom tomatoes at the farmers market. One daughter and I loved the... fresh tomato taste on the day old bread. One daughter refused to try it because it sounded "weird". Okay more for me!Read more
recipe Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad
Jill Strongsville, OH 05-29-2008
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YUMM-O
Rated: 5 stars out of 5

This is the first recipe I made from Rachel Ray and it came out super yummy. Will make again for sure. The ingredients do not... even make you feel guilty for eating them.Read more