Cuisinart DLC-2009CHB manual Spinach, Feta and Artichoke Stuffed Mushrooms

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Spinach, Feta and Artichoke Stuffed Mushrooms

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

Makes 20 to 24 1½-inch stuffed mushrooms

1¾-inch slice French bread, cut into 4 pieces

½ ounce Romano

2 tablespoons lightly toasted pine nuts or walnuts

1can (15 ounces) artichokes, well drained,

gently squeezed in paper toweling to remove excess moisture

1small garlic clove

1shallot, about ½ ounce

5ounces fresh spinach, tough stems removed

½ teaspoon herbes de Provence

2 ounces feta cheese, slightly crumbled

2ounces cream cheese (regular, not low or nonfat), cut into 1-inch pieces

20 to 24 1½-inch white button or cremini mushrooms*

Insert the metal blade. Place the bread in the work bowl and process for 45 seconds to make crumbs. With the machine running, drop the Romano down the feed tube, and process for 30 seconds until ground. Stop the machine, add the pine nuts, and pulse 5 times to chop coarsely. Transfer and reserve to a separate bowl. Add the artichokes to the work bowl; pulse 10 to 15 times to chop. Add to the breadcrumb mixture and set aside.

With the machine running, drop the garlic and shallot through the feed tube; process for

5 seconds to chop. Scrape down the sides of the bowl. Add the spinach, about 2 ounces at a time, and pulse 12 to 15 times to chop after each addition. Add the herbes de Provence, feta and cream cheese, processing for 20 seconds to incorporate. Add the reserved bread crumb mixture, pulsing 15 to 20 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 ahead, cover and refrigerate. Do not freeze. Bake the mushrooms in the preheated oven for 20 to 25 minutes. Allow to rest for 5 minutes before serving.

Nutritional information per serving (1 mushroom, based on 24 mushrooms):

Calories 34 (53% from fat) • carb. 3g • pro. 2g • fat 2g • sat. fat 1g

• chol. 5mg • sod. 113mg • calc. 28mg • fiber 1g

*Cremini mushrooms are a darker version of the white button mushroom and have a more intense flavor. When grown to large size (4 to 5 inches in diameter), they become the popular portobello mushrooms. In some markets, cremini mushrooms may be labeled Baby Bellas.

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Contents DLC-2009CHB Recommended work bowl capacity for various foods Food CapacityImportant Unpacking Instructions Contents Getting Ready OperationGeneral Introduction Blade Operation Disc OperationMachine Functions On ContinuousTechniques for Chopping and Puréeing with the Metal Blade To chop meat, poultry and seafood To beat egg whites Round fruits and vegetables Whole peppers are an exceptionLarge fruits like pineapple Cabbage and iceberg lettuceRemove the slicing or shredding disc Long fruits and vegetablesSmall amounts of food French-cut green beansCooked meat and poultry Uncooked meat and poultrySalami and other sausages Using the right blade Machine capacityMeasuring the flour Proofing the yeastKneading bread dough Kneading sweet doughRising Shaping, finishing and bakingIf dough doesn’t clean inside of work bowl If soft dough or liquid leaks onto base of food processorIf motor stops If dough doesn’t riseCleaning and Storage For Your Safety Before Returning Your Cuisinart Product Recipes Recipe NotesAppetizers Fresh Tomato and Corn SalsaGreek Spread Roasted Garlic and Red Pepper Spread Creamy GuacamoleSpinach, Feta and Artichoke Stuffed Mushrooms Turkey Sausage and Sun-Dried Tomato Puff Pastry Pinwheels Hummus Soups GazpachoButternut Squash Soup with Leeks Caramelized Five Onion Soup Vegetarian Potato and Split Pea Soup Sauces and Dressings Basic MayonnaiseTartar Sauce PestoSun-Dried Tomato Tapenade Simple Tomato Sauce Roasted Red Pepper SauceChocolate Sauce with Variations Asian Slaw with Peanut Dressing Shredded Carrot Salad with Honey-Ginger Dressing Cup walnut halves, shells removedPounds carrots, peeled, cut into 2-inch pieces Cup golden raisinsCapered Tuna Spread Lemony Honey Dijon Vinaigrette Creamy Chèvre and Peppercorn DressingCup extra virgin olive oil Herbed Balsamic Vinaigrette Breads Challah BraidCup unsalted butter, melted Pecan Sticky Buns Sesame Dinner Rolls Cheese Bread StollenCup raisins Cup slivered almonds, divided also used in fillingCup plus 1 tablespoon nonfat milk Cup powdered sugarClassic Cuisinart White Bread Classic Cuisinart Wheat BreadPackage active dry yeast Teaspoons granulated sugar ¹⁄ ³ Package active dry yeast Tablespoon granulated sugar ¹⁄ ³Pizza Dough Package active dry yeast Teaspoon granulated sugarCup warm water 105-115F Cranberry-Orange Bread Cup granulated sugarLowfat Banana Nut Bread Carrot-Raisin MuffinsMocha-Pecan Coffee Cake ¹⁄ ³ Cup walnut halves, shells removed Strips orange zestCup firmly packed dark brown sugar Jalapeño Cornbread Cilantro-Lime Butter Almond-Pear BreadTo make bread Popovers with Variations VariationsSides French Cut Green Beans with ShallotsGlazed Carrots Pounds carrots, peeled, cut to fit feed tube verticallyPotato and Leek Gratin Roasted Garlic and Parmesan Twice Baked Potatoes Entrées Chili Lime Chicken with Grilled Pineapple and ZucchiniGreek Burgers with Feta and Olive Tapenade Roasted Pork Loin with Apple Onion and Dried Plum Stuffing Salmon and Pesto Potatoes Pizza Pesto, Cheese and Fresh Tomato PizzaDesserts Hazelnut Butter CookiesLemon Ginger Biscotti Makes 16 brownies Cup almond toffee bits such as Heath brandDouble Chocolate Chunk Cookies Peach Melba Crisp Apple Kuchen Basic Cheesecake Basic Flaky Pastry Dough Double Chocolate VariationDeep Dish Pear and Apple Pie Page Page IB-8044 Version no DLC2009CHB IB-8044
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