Spinach, Feta & Artichoke Stuffed Mushrooms

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

Makes 28 1-1/2-inch (3cm) stuffed mushrooms

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

281-1/2-inch (3cm) white button or cremini mushrooms

1-1/2 ounces (45g) French bread, cut in 1-inch (2.5cm) pieces

1-1/2 ounces (45g) Asiago cheese

1/3 cup (75ml) 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 (30g), peeled

12ounces (340g) fresh spinach, well washed and dried, tough stems removed

3/4 teaspoon (3ml) Herbes de Provence

3ounces (85g) feta cheese, slightly crumbled

3ounces (85g) cream cheese (regular, not low or nonfat), cut into 1-inch (2.5cm) 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 (75ml) 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 (60g) 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 bread crumb 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 (15ml) of unsalted butter. This mixture may be frozen, then used in soups, stews, savoury dressings or pilafs.)

Preheat oven to 425˚F. (220˚C) Stuff each mushroom with a scant tablespoon (15ml) 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 2g

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Cuisinart DLC-2011C manual Spinach, Feta & Artichoke Stuffed Mushrooms
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DLC-2011C specifications

The Cuisinart DLC-2011C is a premium food processor that has earned its reputation for versatility and performance in the kitchen. Designed to simplify food preparation, this powerful appliance comes equipped with a robust motor and a range of features that make it an essential tool for both novice cooks and experienced chefs.

One of the standout characteristics of the DLC-2011C is its 11-cup capacity bowl, allowing for large batches of food to be processed at once. Whether you’re chopping, slicing, or pureeing, the spacious bowl provides ample room. The bowl is constructed from durable BPA-free plastic, ensuring longevity while maintaining food safety standards.

This food processor comes with multiple stainless steel blades and discs, which are engineered to deliver precision and efficiency. The stainless steel chopping/mixing blade is ideal for a variety of tasks, from mixing dough to grinding meats, while the slicing disc allows users to create uniform slices of fruits and vegetables. The reversible shredding disc also contributes to versatility, giving the ability to shred cheese, carrots, and more with ease.

Incorporating Cuisinart's patented technology, the DLC-2011C features a bowl and lid design that ensures a tight seal, minimizing spills and messes. The safety-locking system prevents the processor from operating unless the bowl and lid are securely in place, ensuring safe use at all times.

Control is a key aspect of the Cuisinart DLC-2011C. With a simple yet effective interface, users can easily switch between on, off, and pulse functions. The pulse feature enables short bursts of processing, providing greater control over food consistency, especially for delicate tasks like chopping herbs or nuts.

Maintenance and cleaning are also user-friendly, as the removable parts are dishwasher-safe, making cleanup hassle-free after preparing meals.

In summary, the Cuisinart DLC-2011C stands out in the realm of food processors due to its well-designed features, efficient technology, and practical characteristics. It not only saves time in food preparation but also enhances the overall cooking experience, making it a valuable addition to any kitchen. With its robust performance and high-quality construction, it promises reliability that meets the demands of today’s culinary enthusiasts.
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