Spinach & Artichoke Stuffed Portabello Mushrooms with Tomato & Bread Salad
Submitted by happyzhangbo
Grilled portabello caps loaded with creamy spinach-artichoke ricotta filling, finished with Parmesan and served alongside a rustic tomato bread salad. A quick vegetarian main that’s ready in under 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
28 minPicture this: meaty portabello mushroom caps, kissed by the grill, then piled high with a luscious spinach and artichoke filling bound with ricotta, egg yolk, and a hint of nutmeg.
A quick flash in the oven sets the filling and browns the Parmesan top into something you’ll want to eat straight off the sheet pan.
The tomato and bread salad on the side brings bright acidity from Roma tomatoes, fresh basil, and crusty bread that soaks up all those juices.
It’s vegetarian comfort food that comes together in under 30 minutes and looks like you spent an hour plating it.
Chef Tips
- Squeeze every last drop of water from the thawed spinach using a clean kitchen towel. Soggy spinach means a watery filling.
- Don’t skip the egg yolk. It binds the ricotta mixture so the filling holds its shape instead of sliding off the cap.
- Grate your nutmeg fresh if you can. Pre-ground nutmeg loses its punch fast and you’ll barely taste it.
- Use day-old crusty bread for the salad. It absorbs the tomato juices without turning to mush.
Ingredients
Directions
Preheat grill to medium-high and oven to 425 degrees F.
Using a damp towel to clean the mushroom caps.
With a pastry brush, brush the caps with olive oil and grill with lid down or roast about 6 minutes, turning once, until tender but still firm at center.
Dry the spinach in a clean kitchen towel.
Separate the spinach with your fingers or a fork and mix with artichokes, ricotta cheese, egg yolk, minced garlic, salt and pepper, to taste, and nutmeg in a large bowl.
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 parmesan over the caps and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
Do not seed tomatoes. Chop and put in a salad bowl.
Stir in basil, bread, onions, ¼ cup EVOO, salt and pepper to taste and toss to combine.
Serve 2 caps with some salad together for each serving.
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