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Stuffed Portobellos with Bread Salad

Tina Rupp enlarge

By: Rachael Ray

From: 30-Minute Meals

Panzanella, an Italian salad made with stale bread, requires that you soak and wring out the bread before assembling the salad. If you make this recipe with fresh crusty bread, the juice from the tomatoes should be enough to soften the bread's crusty edges.

Key:

Fast

Veg Out

PAIR WITH:

MontGras Cabernet Sauvignon-Syrah Reserva 2005 (Chile)

4 Servings
Prep 15 min

Ingredients:

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

Directions:

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.
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.
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.