Spinach, Feta And Artichoke Stuffed Mushrooms - Cuisinart Premier Serie Manual De Instrucciones

Spinach, Feta and Artichoke Stuffed Mushrooms

For a savory side dish, use this stuffi ng in portobellos.
Makes 20 to 24 1½-inch stuffed mushrooms
1 ¾-inch slice French bread, cut into 4 pieces
½ ounce Romano
2 tablespoons lightly toasted pine nuts or walnuts
1 can (15 ounces) artichokes, well drained,
gently squeezed in paper toweling to remove excess moisture
1 small garlic clove
1 shallot, about ½ ounce
5 ounces fresh spinach, tough stems removed
½ teaspoon herbes de Provence
2 ounces feta cheese, slightly crumbled
2 ounces cream cheese (regular, not low or nonfat),
cut into 1-inch pieces
20 to 24 1½-inch white button or cremini mushrooms*
Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to
make crumbs. With the machine running, drop the Romano down the feed tube, and
process for 30 seconds until ground. Stop the machine, add the pine nuts, and pulse
5 times to chop coarsely. Transfer and reserve to a separate bowl. Add the artichokes
to the work bowl; pulse 10 to 15 times to chop. Add to the breadcrumb mixture and
set aside.
With the machine running, drop the garlic and shallot through the feed tube; process for
5 seconds to chop. Scrape down the sides of the bowl. Add the spinach, about 2 ounces
at a time, and pulse 12 to 15 times to chop after each addition. Add the herbes de
Provence, feta and cream cheese, processing for 20 seconds to incorporate. Add the
reserved bread crumb mixture, pulsing 15 to 20 times to incorporate. Transfer to a bowl.
The stuffi ng may be made up to 2 days ahead.
Rinse and dry the mushrooms thoroughly. Remove the stems and discard or reserve for
another use.
Preheat oven to 425°F. Stuff each mushroom with a tablespoon of the spinach mixture.
Arrange the stuffed mushrooms in a shallow baking dish that has been lightly coated with
olive oil; do not crowd. The mushrooms may be stuffed up to 8 hours ahead. If making
ahead, cover and refrigerate. Do not freeze. Bake the mushrooms in the preheated oven
for 20 to 25 minutes. Allow to rest for 5 minutes before serving.
Nutritional information per serving (1 mushroom, based on 24 mushrooms):
Calories 34 (53% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g
*Cremini mushrooms are a darker version of the white button mushroom and have a more
intense fl avor. When grown to large size (4 to 5 inches in diameter), they become the
popular portobello mushrooms. In some markets, cremini mushrooms may be labeled
Baby Bellas.
• chol. 5mg • sod. 113mg • calc. 28mg • fi ber 1g
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