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Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad (Rachael Ray) Recipe

Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad (Rachael Ray) Recipe

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Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad (Rachael Ray)

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Ingredients:

Serving

8 portabello mushroom caps
extra-virgin olive oil , for brushing mushrooms , plus 1/4 cup
1 (10-oz) 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 tsp
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1013.2 Kcal (4242 kJ)
Calories from fat	366.85 Kcal
		% Daily Value*
Total Fat	40.76g	63%
Cholesterol	114.59mg	38%
Sodium	1412.78mg	59%
Potassium	704.11mg	15%
Total Carbs	113.02g	38%
Sugars	15.42g	62%
Dietary Fiber	22.94g	92%
Protein	48.98g	98%
Vitamin C	16mg	27%
Vitamin A	0.1mg	2%
Iron	12.4mg	69%
Calcium	1850mg	185%

Amount Per 100 g
Calories	199.2 Kcal (834 kJ)
Calories from fat	72.13 Kcal
		% Daily Value*
Total Fat	8.01g	63%
Cholesterol	22.53mg	38%
Sodium	277.77mg	59%
Potassium	138.44mg	15%
Total Carbs	22.22g	38%
Sugars	3.03g	62%
Dietary Fiber	4.51g	92%
Protein	9.63g	98%
Vitamin C	3.1mg	27%
Iron	2.4mg	69%
Calcium	363.7mg	185%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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