Stuffed Portobellos with Bread Salad Rachael Ray   From Every Day with Rachael Ray June-July 2007 FOUR 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 1. Preheat the oven to 425°. Using a pastry brush, coat the mushroom caps with EVOO. Place on a baking sheet and bake, top side up, until tender but firm, about 8 minutes. In a large bowl, combine the artichokes, spinach, ricotta, egg yolk, garlic and nutmeg; season with salt and pepper. 2. Divide the stuffing evenly among the mushroom caps. Sprinkle with the parmigiano-reggiano and cook until the filling is set and lightly browned, about 5 minutes. 3. Place the tomatoes in a salad bowl. Add the bread, onion, basil, the remaining 1/4 cup EVOO and lots of salt and pepper. Toss to combine. Serve 2 mushroom caps per person with a pile of bread salad alongside.

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