Stuffed Portobellos With Bread Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
815
FAT
116%
CHOL
56%
SOD
37%

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Ingredients for 4 servings

8 portobello mushroom caps, wiped clean

1/4 cup extra virgin olive oil (EVOO),

plus more for brushing

One 14-ounce can quartered artichoke hearts,

drained well

One 10-ounce box frozen chopped spinach,

thawed and wrung dry

1 1/2 cups ricotta cheese

1 large egg yolk

1 clove garlic, grated

Pinch nutmeg

Salt and pepper

1/3 cup grated parmigiano-reggiano cheese (a generous handful)

6 plum tomatoes, chopped

4 cups crusty bread, torn or coarsely chopped

1 small red onion, thinly sliced

1 cup fresh basil leaves, torn

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