Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

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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