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

The Cuisinart DLC-2009CHB is an innovative food processor designed to streamline food preparation and elevate culinary experiences in the kitchen. Renowned for its efficiency, outstanding performance, and user-friendly features, this food processor has become a staple for both amateur cooks and culinary professionals.

One of the standout features of the DLC-2009CHB is its powerful 600-watt motor, which provides impressive speed and performance for various food processing tasks. Whether you are chopping vegetables, slicing fruits, or preparing dough, the motor ensures that everything is done quickly and effortlessly. The processor comes with a generous 9-cup capacity bowl, allowing users to handle large quantities of ingredients at once, making it ideal for meal prepping or entertaining.

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In summary, the Cuisinart DLC-2009CHB food processor is a high-performance kitchen appliance that combines power, versatility, and durability. With its robust motor, effective blades, user-friendly design, and convenient features, it empowers home chefs to explore new culinary possibilities and elevate their cooking game. Whether you are preparing everyday meals or experimenting with new recipes, this food processor is an invaluable tool that can make the kitchen experience enjoyable and efficient.
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