Spinach and Artichoke stuffed Portabello Mushrooms

8 portabello mushroom caps

Extra virgin olive oil

1 box frozen chopped spinach (10-ounces), defrosted

1 can quartered artichoke hearts, drained

1 1/2 cups ricotta cheese

1 egg yolk

1 clove garlic, grated with microplane

Salt and freshly ground black pepper

Freshly grated nutmeg, about 1/8 teaspoon 1/2 cup Parmigiano Reggiano

Pre-heat grill to medium-high and oven to 425°F.

Using a pastry brush, coat the caps with EVOO and grill with lid down or roast about 5-6 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, divide the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5-6 minutes more in the pre-heated oven to set filling and lightly brown tops.