Cuisinart DLC-2011WBCN Spinach, Feta & Artichoke Stuffed Mushrooms, Teaspoon Herbes de Provence

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Spinach, Feta & Artichoke Stuffed Mushrooms

For a savory side dish, use this stuffing in portobellos.

Makes 28 1-1/2 inch stuffed mushrooms

Preparation: 15 - 20 minutes, plus 30 minutes baking and cooling

281-1/2 inch white button or cremini mushrooms

1-1/2 ounces French bread, cut in 1-inch pieces

1-1/2 ounces Asiago cheese

1/3 cup lightly toasted pine nuts or walnuts

3canned artichokes, well drained, then gently squeezed in paper towels to remove excess moisture

1 clove garlic

1 shallot, about 1 ounce, peeled

12ounces fresh spinach, well washed and dried, tough stems removed

3/4 teaspoon Herbes de Provence

3ounces feta cheese, slightly crumbled

3ounces cream cheese (regular, not low or nonfat), cut into 1-inch pieces

Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to make crumbs. Measure out 1/3 cup of the breadcrumbs and reserve in a small bowl – save the remainder for another use. With the machine running, drop the Asiago cheese down the small feed tube and process for 30 seconds until ground. Add the pine nuts; pulse 5 times to coarsely chop. Transfer this mixture to the bowl with the breadcrumbs. Pulse to chop the artichokes, about 10 times. Add to the breadcrumb mixture and set aside.

With the machine running, drop the garlic and shallot through the small feed tube; process 5 seconds to chop. Scrape the work bowl. Add the spinach, about 2 ounces at a time; pulse 10 to 12 times to chop after each addition. Add the Herbes de Provence, feta and cream cheese; process for 20 seconds to incorporate. Add the reserved breadcrumb mixture; pulse about 10 to 12 times to incorporate. The stuffing may be made up to 2 days ahead.

Rinse but do not soak the mushrooms; dry thoroughly. Remove the stems. (The stems may be chopped finely using the metal blade and pulse, then sautéed in a tablespoon of unsalted butter. This mixture may be frozen, then used in soups, stews, savory dressings or pilafs.)

Preheat oven to 425˚F. Stuff each mushroom with a scant tablespoon of the spinach mixture. Arrange 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.

Bake the mushrooms in the preheated oven for 20 to 25 minutes. Allow to rest for 5 minutes before serving.

Nutritional analysis per serving:

Calories 47 (57% from fat) • carbo. 3g • pro. 2g • fat 3g

sat. fat 1g • chol. 6mg • sod. 97mg • fiber 2 g

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Contents Instruction Booklet For custom recipes Recommended work bowl capacity for various foodsYielding two 1-1/4 pound loaves Important Unpacking Instructions Table of Contents Blades are sharp. Handle them carefully CleaningGetting Ready OperationIntroduction Disc Operation Quick breads, muffins, and biscuitsBlade Operation Dough Button Press the OFF button when finishedOn Continuous Prepare the dough ingredients and place in work bowlFirst, cut the food into To chop raw fruits and vegetablesTo purée fruits and cooked vegetables To dislodge foodTo purée meat, poultry, fish and seafood To chop parsley and other fresh herbsTo chop meat, poultry, fish and seafood To chop nutsTo whip cream To make mayonnaiseTo beat egg whites To make crumbs and crumb crustsWhole peppers are an exception To make cake mixTip Large fruits like pineappleLong fruits Vegetables Remove the slicing or shredding discSmall, round fruits and vegetables Small amounts of foodUncooked meat and poultry Hard, at room temperatureCooked meat and poultry Salami and other sausagesMeasuring the flour Using the right bladeMachine capacity Proofing the yeastKneading bread dough Processing dry ingredientsAdding liquids Kneading sweet doughDough feels tough after kneading Dough doesn’t clean inside of work bowlBlade rises in work bowl Soft dough or liquid leaks onto base of food processorMetal dough blade rises in work bowl Motor slows downBlade doesn’t incorporate ingredients Keep your food processor ready to use on a kitchenTechnical Data California Residents only Recipe Table of Contents Roasted Garlic and Red Pepper Spread AppetizersFresh Tomato and Corn Salsa Try this salsa on grilled chicken or seafoodHummus Roasted Shallot & Herb HummusSmall onion Jalapeño Jack WafersPreparation 15 Minutes Cup all-purpose flourShallot 1-1/2 ounce peeled and trimmed Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsDo-ahead prep makes these perfect for entertaining Egg wash 1 egg + 2 tablespoons water, beaten togetherClove garlic Shallot, about 1 ounce, peeled Spinach, Feta & Artichoke Stuffed MushroomsFor a savory side dish, use this stuffing in portobellos Teaspoon Herbes de ProvenceMakes eight 7-ounce servings Preparation 40 to 45 minutes SoupsButternut Squash Bisque with Roasted Cremini Mushrooms Teaspoon freshly ground pepper 1/2 cup half-and-halfChilled Roasted Red Bell Pepper & Corn Soup Fresh cilantro for garnish, if desired GazpachoInch pieces Teaspoon kosher salt Medium tomatoes, cored, cut intoQuick Breads Cranberry Orange BreadBanana Nut Bread Almond-Pear Bread Almonds and pears combine to make this rich, moist tea breadCup warm water 105˚ 115˚F Large egg Yeast BreadsChallah Braid Tablespoon waterCheese Bread Cups unbleached all-purpose flourClassic Cuisinart White Bread Spoil your family with homemade breadPizza Dough Artisan Breads Basic Artisan BreadVariation To make baguettesOlive and Rosemary Country Loaf Adapted from Charles van OverOunces whole wheat flour Simple Wheat StarterOunces unbleached flour Multi-Grain Sandwich Loaf Makes one 24-ounce loafFarm House Bread Makes two long loavesEntrées Salmon and Pesto Potatoes en Papillote PestoShrimp & Ginger Stuffed Sole Tablespoons Pesto, p PizzasPesto, Cheese & Fresh Tomato Pizza Ounce Reggiano ParmesanChives, cut in 1-inch lengths Five Cheese Pizza BiancoOunces fontina, well chilled Well chilledReduced version for pizza Pizza MargheritaSome of the best things in life are the simplest Washed and dried Cornmeal for sprinkling Roasted Pepper, Chevre & Mozzarella CalzoneMake ahead for a picnic or tailgating party Sauces & Dressings Simple Tomato SauceCreamy and tangy, perfect for crisp romaine Cranberry Relish with Toasted WalnutsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Basic Mayonnaise Teaspoon sugarTzatziki Sauce Teaspoons fresh marjoram leaves or 1 teaspoon driedSides French Cut Green Beans with ShallotsAsian Slaw with Peanut Dressing Teaspoon ground white pepper Teaspoon salt Roasted Garlic and Parmesan Twice Baked PotatoesCup evaporated skim milk Cup maple syrup At room temperatureSavory Sweet Potatoes with Onions & Currants Hazelnut Butter Cookies Cups 6 ounces lightly At room temperature Toasted hazelnutsDesserts Pound unsalted butterDouble Chocolate Chunk Cookies Chocolate heavenOr Callebaut, broken up, chilled Lemon Ginger BiscottiDelicious with coffee or tea Remove and reserveBasic Cheesecake Creamy, smooth and simple to prepareCarrot Cake White Chocolate Cream Cheese FrostingTo 8 tablespoons ice water Thaw at room temperature for an hour before usingBasic Flaky Pastry Dough Makes 1 10-inch pie, 12 servings Old World Apple Crumb PieCreamy apple pie with crunchy, crumb topping Preheat the oven to 375 FCup real maple syrup Deep-Dish Pear and Apple PieEach, peeled, cored and quartered Juice Preheat the oven to 400˚FCocoa Dark Chocolate TrufflesChocolate lover’s dream come true Scrape the work bowlIB-3622E

DLC-2011WWBN-1, DLC-2011WBCN, DLC-2011BKWBN, DLC-2011WBC, DLC-2011BKWB specifications

The Cuisinart DLC-2011 series food processors, including the DLC-2011WBN-1, DLC-2011WB, DLC-2011BKWB, DLC-2011WBC, and DLC-2011BKWBN, are renowned for their innovative technology and practical features that cater to both novice cooks and seasoned chefs.

These food processors are designed to simplify cooking tasks, turning laborious food preparation into a seamless experience. With a powerful 600-watt motor, the DLC-2011 series ensures that even tough ingredients are processed with efficiency. The 11-cup capacity is generous enough for a variety of tasks from chopping vegetables to mixing dough, making it an ideal kitchen companion for meal prep.

One of the standout features of the DLC-2011 series is its easy-to-use control system. The processor comes equipped with a simple pulse control and an on/off switch, allowing for precise processing. The inclusion of a stainless steel chopping/mixing blade, along with a slicing disc and a shredding disc, enhances versatility, providing users with multiple options for their culinary creations.

Safety is a priority in the design of these processors, as they include a locking lid and an auto shut-off feature that ensures safe operation. The wide mouth feed tube accommodates whole fruits and vegetables, eliminating the need for pre-cutting, which saves valuable time in the kitchen.

The DLC-2011 series boasts a sleek aesthetic, available in colors that complement any kitchen decor. The durable construction enhances longevity, while the dishwasher-safe parts (excluding the motor base) promote easy cleaning, making maintenance a breeze.

In terms of technology, Cuisinart employs a reliable and efficient motor system that optimizes performance while minimizing noise. Additionally, the precision-engineered components work in harmony to deliver consistent results with every use.

Users will appreciate the versatility of these food processors, as they can handle a wide range of tasks such as chopping, slicing, grating, mixing, and pureeing. Whether preparing a large family meal or experimenting with new recipes, the Cuisinart DLC-2011 series is designed to enhance culinary creativity and efficiency, making it a must-have tool for any kitchen enthusiast.
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