While I was home in Utah, I was able to catch a few episodes of food network....my favorite. This recipe was from Rachel Ray and we made them with steaks.....so good!
8 portabello mushroom caps (the huge ones)
Extra-virgin olive oil, for brushing mushrooms
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
Salt and freshly ground black pepper
Freshly grated nutmeg about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano
Preheat grill to medium-high and oven to 425 degrees F.
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.
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.
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 caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops. Serve Warm!
-Nicole
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