Finally! A Rachael Ray Recipe We *Didn't* Like

It was bound to happen. I mean, we can't like everything she makes. This one took me by surprise though. Spinach and Artichoke Stuffed Portabello Mushrooms. I love portabello's. I love Spinach-Artichoke Dip. Sounded like a great idea to mix the two together. Not so much! Blech! These were just bad. Okay. Not *bad* just really bland and not good tasting. Dh and I each had one and though we managed to choke them down, we threw the rest away. ::shudder:: I definitely prefer the old, high fat recipe with all that cream cheese to Rachael's "healthier" version of Artichoke-Spinach Dip with ricotta and no mayo. This is one we definitely won't be repeating. ::shudder::


***The recipe calls for Parmesan cheese but doesn't say what to do with it. I added some to the spinach-artichoke-ricotta mixture and then sprinkled some on top before placing in the oven.

Spinach and Artichoke Stuffed Portobello Mushrooms
Recipe courtesy of Rachael Ray

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
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 with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls

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.