Cuisinart FP-12N Series, Instruction Booklet, Page: 46 / 176

APPETIZERS
46
1 ¾-
inch slice french bread
,
cut into
4
pieces
½
ounce parmesan
,
cut into
½-
inch pieces
2
tablespoons lightly toasted
pine nuts or walnuts
1
can
(15
ounces
)
artichokes
,
well drained
,
gently
squeezed in paper towel
to remove excess
moisture
1
garlic clove
1
small shallot
5
ounces fresh spinach
,
well
washed and dried
,
tough
stems removed
½
teaspoon herbes de
provence
2
ounces feta cheese
,
slightly crumbled
2
ounces cream cheese
,
room temperature and cut
into
1-
inch pieces
30 1½-
inch white button or
cremini mushrooms
Makes about 30 stuffed mushrooms
Approximate preparation time: 30 to 40 minutes, plus
30 minutes baking and cooling
Insert the small metal chopping blade into the small work bowl of
the Cuisinart ® Food Processor and process the bread and
Parmesan for about 45 seconds until finely chopped. Add the
pine nuts and pulse about 5 times to coarsely chop. Remove and
reserve. Add the artichokes to the small work bowl and pulse to
chop, about 10 to 15 times. Add to the reserved breadcrumb
mixture.
Insert the large metal blade into the large work bowl. With the
machine running, drop the garlic and shallot through the feed
tube to process. Scrape the sides of the bowl and add the
spinach, about 3 ounces at a time, and pulse 12 to 15 times after
each addition to chop. Add the herbes de Provence, feta and
cream cheese and process for 20 seconds to incorporate. Add
the reserved breadcrumb mixture and pulse about 15 times to
incorporate. Transfer to a bowl. The stuffing 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 in advance, cover and refrigerate. Do not freeze.
Bake the mushrooms for 20 to 25 minutes. Allow to rest for 5
minutes before serving.
Nutritional information per mushroom:
Calories 93 (62% from fat)
|
carb. 6g
|
pro. 3g
|
fat 6½g
|
sat. fat 2g
|
chol. 6mg
|
sod. 117mg
|
calc. 74mg
|
fiber 1g
A variation of the quintessential hors d’oeuvre .
SPINACH, FETA AND ARTICHOKE
STUFFED MUSHROOMS