• 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

Pre-heat 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.

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