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

Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 11-20 of 36

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  • on April 02, 2009

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    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!

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  • on March 24, 2009

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    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!

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  • on March 23, 2009

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    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.

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  • on August 09, 2008

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    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!

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  • on May 29, 2008

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    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.

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  • on April 24, 2008

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    I made the mushrooms for my mushroom loving family. They all loved it, I thought it was alright. I don't know if they are easy to please or if I am being critical of myself, but they weren't as awesome as I was hoping they'd be.

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  • on March 16, 2008

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    I made both of these dishes last night. I made a few modifications....when I grilled the mushroom caps, I used EVOO and basalmic vinegar. The were a big hit! You do have to add quite a bit of salt though. The bread salad was awesome and I will definitely make that again. I used a loaf of french bread AND I added some basalmic vinegarette dressing with the EVOO. I used a vidalia onion instead of red because red onions are so overpowering. I also used dried basil because it's too hard to find fresh this time of year.....AWESOME RECIPES!
    Thanks Rachel!

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  • on March 12, 2008

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    Loved everything about this. Perfect combination of flavors and easy to make. Great vegetarian dish.

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  • on November 24, 2007

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    Made them as a Thanksgiving appetizer,
    and everyone enjoyed them! However,I did add an extra clove of garlic, and put 1/4 cup of the Parmigiano-Reggiano right into the stuffing mixture, to give it a little more flavor..... I will definitely make them again!

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  • on November 23, 2007

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    Perfect side dish for thanksgiving. Thanks Rachel - this was a hit with the fam!!

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