Stuffed Mushrooms - Cuisinart TOB-60N1 Manual De Instrucciones

1 . Lightly coat a 9-inch square pan with nonstick cooking spray;
reserve .
2 . Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and
salt to a medium mixing bowl . Using a Cuisinart
with the chef's whisk, beat the mixture until foamy .
3 . Tightly fit half of the challah bread strips into the bottom of the pre-
pared pan . Pour half of the egg mixture on top and evenly sprinkle
with half of the brown sugar . Repeat with the remaining bread, layer-
ing in the opposite direction of the first layer of bread . Pour the
remaining egg mixture on top, sprinkle with the remaining brown
sugar . Cover and chill in the refrigerator for at least 2 hours, or
overnight .
4 . Remove the strata from the refrigerator and bring to room tempera-
ture . Preheat the Cuisinart
®
on Convection Bake with the rack in the lower position . Dot the top
of the strata with the butter and loosely cover with aluminum foil .
Bake in preheated oven for about 15 minutes; remove foil and bake
for an additional 10 minutes, or until the internal temperature of the
strata reaches 160°F .
5 . Remove and serve immediately .
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g • chol. 190mg
• sod. 430mg • calc. 177mg • fiber 2g

Stuffed Mushrooms

Makes 16 servings
16 stuffing mushrooms (about 14 ounces)
½ cup panko (Japanese breadcrumbs)
¼ teaspoon dried basil
½ teaspoon dried oregano
1 tablespoon fresh parsley
¼ teaspoon kosher salt
Hand Mixer fitted
®
Convection Toaster Oven Broiler to 350°F
½ teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 garlic clove, finely chopped
2 tablespoons grated Parmesan
1 . Clean the mushrooms and remove and reserve the stems .
2 . In the bowl of a Cuisinart
panko, basil, oregano, parsley, salt and pepper . Process until finely
ground . Add the mushroom stems and pulse to chop . Reserve .
3 . Heat 1 tablespoon of the oil in a medium skillet over medium-low
heat . Add the garlic and sauté until softened and golden . Add the
panko mixture and sauté until mixture is very soft and toasted, add-
ing one tablespoon of oil halfway through cooking – this should take
about 5 minutes . Stir in the Parmesan and combine .
4 . Preheat the Cuisinart ® Convection Toaster Oven Broiler to 425°F on
Pizza/Bake .
5 . Line the baking pan with aluminum foil . Place the mushroom caps on
the prepared pan and evenly divide the breadcrumb mixture among
the mushrooms, mounding the mixture in each mushroom . Drizzle
the remaining olive oil over the prepared mushrooms . Slide the pan
into the upper position and bake in preheated oven for about 5 to 7
minutes, or until the tops are browned .
6 . Remove and let cool for 5 minutes . Serve warm or at room temperature .
Nutritional information per serving:
Calories 40 (65% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 45mg • calc. 9mg • fiber 0g
10
Mini Chopper or Food Processor, add the
®