KITCHENAID KPFP850 - Manual (Page 37)

35
F
OOD
P
ROCESSOR
R
ECIPES
2 large bakery croissants or white
bread slices, torn into pieces
2 shallots, cut into quarters
2 cloves garlic
30 large (about two 14 oz.
packages) mushrooms, cleaned
1 tablespoon butter
1 can (6 oz.) crabmeat,
well-drained
1 ⁄
2
teaspoon dried tarragon
1 ⁄
4
teaspoon salt
1 tablespoon lemon juice
1 cup freshly grated Asiago or
Parmesan cheese
2 tablespoons snipped fresh
chives, if desired
Position mini bowl and mini blade in work bowl. Add croissants. Process until finely
crumbled, 5 to 10 seconds.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. With
processor running, add shallots and garlic through small feed tube. Process until finely
chopped, about 5 seconds. Remove stems from mushrooms; add 1 cup stems to work
bowl. Pulse 3 to 4 times, about 1 second each time.
In medium skillet over medium heat, melt butter. Add vegetable mixture; cook 4 to 5 minutes,
or until tender, stirring often. Return vegetable mixture to work bowl. Add bread crumbs,
crabmeat, tarragon, salt, and lemon juice. Process until mixed, 3 to 5 seconds.
Arrange mushrooms cap side down in 15 x 10 x 1-inch baking pan. Spoon and press crab
mixture into openings, mounding stuffing. Press cheese on top of stuffing. Bake at 350° F
for 20 to 25 minutes, or until mushrooms are tender. Sprinkle with chives, if desired.
Yield: 10 servings (3 mushrooms per serving).
Tip: Filling may be made up to one day in advance; refrigerate. Warm to room temperature
before stuffing mushrooms.
Per Serving: About 130 cal, 8 g pro, 10 g carb, 7 g total fat, 4 g sat fat, 30 mg chol,
220 mg sod.
CRAB-STUFFED MUSHROOMS