Stuffed Portobellos With Bread Salad Recipe
Recipe By Rachael Ray
5
25 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Stuffed Portobellos With Bread Salad Recipe
- 2 Portobello mushroom caps, wiped clean
- 0.06 cup Extra virgin olive oil, plus more for brushing
- 3.50 ounce 1 can quartered artichoke hearts, drained well
- 2.50 ounce 1 box frozen chopped spinach, thawed and wrung dry
- 0.38 cup Ricotta Cheese
- 1/4 Large egg yolk
- 1/4 Clove garlic, grated
- pinch Pinch nutmeg
- As required Salt and pepper
- 0.08 cup Grated parmigiano reggiano cheese
- 1.50 Plum tomatoes, chopped
- 1 cup Crusty bread, torn or coarsely chopped
- 1/4 Small red onion, thinly sliced
Nutrition
value
value
845
calories per serving
36 g Fat52 g Protein74 g Carbs74 g FiberOther
Current Totals
- Fat36g
- Protein52g
- Carbs74g
- Fiber74g
MacroNutrients
- Carbs74g
- Protein52g
- Fiber74g
Fats
- Fat36g
Vitamins & Minerals
- Calcium501mg
- Iron22mg
- Vitamin A4225mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B62mg
- Vitamin B9286mcg
- Vitamin B120mcg
- Vitamin C99mg
- Vitamin E5mg
- Copper7mcg
- Magnesium389mg
- Manganese3mg
- Phosphorus1576mg
- Selenium24mcg
- Zinc18mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray