Cuisinart FP-14 - Manual (Page 65)

APPETIZERS
28
1½
OUNCES
F
RENCH BREAD
,
CUT INTO
½-
INCH PIECES
1
OUNCE
A
SIAGO CHEESE
½ CUP LIGHTLY TOASTED PINE
NUTS OR WALNUTS
1
CAN
(15
OUNCES
)
ARTICHOKE
HEARTS , WELL DRAINED ,
GENTLY SQUEEZED IN PAPER
TOWELING TO REMOVE EXCESS
MOISTURE
2
SMALL GARLIC CLOVES
1 SHALLOT , ABOUT 1 OUNCE ,
PEELED
16
OUNCES FRESH SPINACH
,
WELL
WASHED AND DRIED , TOUGH
STEMS REMOVED
1
TEASPOON HERBES DE
P ROVENCE
4
OUNCES FETA CHEESE
,
SLIGHTLY CRUMBLED
4
OUNCES CREAM CHEESE
(
REGULAR
,
NOT LOW
-
OR
NON
-
FAT
),
CUT INTO
1- INCH PIECES
60 1½-
INCH WHITE BUTTON OR
CREMINI MUSHROOMS
*
Makes about 60 stuffed mushr ooms
Approximate pr eparation 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 pr ocess the bread and
Asiago 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 mixtur e.
Insert the large metal chopping blade into the lar ge work bowl.
With the machine running, dr op the garlic and shallot through
the feed tube to process. Scrape the sides of the bowl and add
the spinach, about 4 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 pr ocess for 20 seconds to incorporate.
Add the reserved br eadcrumb mixture and pulse about 15
times to incorporate. Transfer to a bowl. The stuf fing may be
made up to 2 days ahead.
Rinse and dry the mushrooms thor oughly. Remove the stems
and discard or r eserve for another use.
Preheat oven to 425°F . Stuff each mushr oom with a tablespoon
of the spinach mixture. Arrange the stuf fed mushrooms in a
shallow baking dish that has been lightly coated with olive oil;
do not crowd. The mushr ooms 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 r est for 5
minutes before serving.
*Cremini mushr ooms are a darker version of the white button
mushroom and have a mor e intense flavor. When gr own to
large size (4 to 5-inches in diameter), they become the popular
Portobello mushrooms. In some markets, cr emini mushrooms
may be labeled “Baby Bellas.”
TIP: This r ecipe is simple to cut in half if a smaller amount of
mushrooms is desir ed.
Nutritional information per piece:
Calories 93 (62% from fat) | carb. 6g | pro. 3g | fat 6.5g |
sat. fat 2g | chol. 6mg | sod. 117mg | calc. 74mg | fiber 1g
A variation of the quintessential hors d’oeuvre.
SPINACH, FETA AND AR TICHOKE
STUFFED MUSHROOMS