Spinach And Artichoke Stuffed Portobello Mushrooms With Tomato And Bread Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 portabello mushroom caps

Extra virgin olive oil (EVOO), for brushing mushrooms, plus 1/4 cup

1 box frozen chopped spinach (10-ounces), 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

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 ten

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