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

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

25