Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees . 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.

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  • 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.

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