Whip it Up Week 4!!!

This week’s theme was vegetarian, and funny enough, RA and I chose the same recipe! For me – it’s Rachael Ray Day! I can’t stand the woman’s voice, but she does have some good recipes.

Stuffed Portobellos with Bread Salad

– 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

1. Preheat the oven to 425ยฐ. 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.

2. 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.

3. Place the tomatoes in a salad bowl. Add the bread, onion, basil, the remaining 1/4cup EVOO and lots of salt and pepper. Toss to combine. Serve 2 mushroom caps per person with a pile of bread salad alongside.

Stuffed Portobellos with Bread Salad

Was the recipe easy to follow?
Extremely. I usually hate when Rachael Ray doesn’t measure things on her show (and when she talks, but that’s a different story), but this recipe was measured out well, and very easy to follow. I think since this challenge is making me more at ease with cooking, I didn’t mind when it was noted to put in a “pinch” or something, or another spice “to taste”.

Did the dish taste good?
Oh yes. The mushrooms were very tasty, but I would have added a little more seasoning and cheese to the stuffing. The bread salad was also very easy to make, and was DELICIOUS. I used an olive oil that I bought in Israel, and I think that may have added to it, but even without it, it would have been super yummy.

Would you make it again?
It’s been added to the rotation. I would cut the recipe in half next time though, like RA did, if it were just me and Dave. We had leftovers, but happily they kept and reheated very nicely in our toaster oven for me today. (Thanks for the idea RA!) The salad is also something great that I could see myself bringing to a BBQ or over to someone’s house for dinner, if they wanted a salad and something different.

I also gave Rachael Ray another try with a no-bake dessert!! I bring you:

Frozen Bananas with Chocolate-Hazelnut Spread

Halve a banana lengthwise and spread chilled chocolate-hazelnut spread, such as Nutella, on a cut side. Sandwich together the banana halves, freeze and cut into bite-size pieces.

Frozen Bananas with Chocolate-Hazelnut Spread

Was the recipe easy to follow?
A five year old could do this. (With knife supervision of course.) ๐Ÿ˜‰ I think next time though instead of trying to spread the Nutella with a knife onto the bananas, I would but a bunch in a ziplock baggie, and then cut the tip off a corner to make like a pipette. Since the Nutella is slick, and the bananas are moist, trying to spread it with a knife was a little messy, and difficult, since it had nothing to adhere to.

Did the dish taste good?
Yum!! A great little snack, but I owuld again use the pipette method next time, also to ensure that there was a lot of Nutella on each banana. Some came out a little thin, and although they’re still good, I love me some chocolate-hazelnutty goodness!!

Would you make it again?
Yes, yes, yes. Super quick, super easy, super good.

I love this challenge!


  1. Yay, I’m glad the mushrooms warmed up well for you! I wonder if they freeze nicely? It warms my heart to see that you have having fun, too. ๐Ÿ™‚

  2. petite polonaise says

    those look delicious!

  3. the portobello thing sounds so good, minus the portobello, haha.

  4. those banana things look AMAZING!

    awesome idea!


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