Stuffed Mushrooms

This is a great appetizer or side dish.  Very hearty and super flavorful.


8 large mushroom caps

1 box frozen spinach

1 can artichoke hearts

1/8 t nutmeg

1.5 cups ricotta

1 egg yolk

2 cloves garlic


Brush caps with evoo and grill them.  Wring spinach in a dish towel after it’s been defrosted and mix with the chopped artichoke hearts, ricotta, yolk, garlic, S+P, nutmeg. 

Fill the caps and cover to cook them for 5 minutes in the oven.


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