Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Deborah Roberts Perry, Georgia Potato Salad

  • Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

  • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

  • Antioxidant Fruit Salad


  • 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


Step 1

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.

Step 2

Preheat grill to medium-high and oven to 425 degrees F.

Step 3

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.

Step 4

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.

Step 5

Remove mushroom caps from grill.

Step 6

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.

Step 7

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.

Step 8

Serve 2 caps with a pile of salad alongside, if desired, per person.

Leave a Reply

Your email address will not be published. Required fields are marked *