9
Stuffed Mushrooms
Makes 16 servings
14 ounces stuffing mushrooms
½ cup panko (breadcrumbs)
¼ teaspoon dried basil
½ teaspoon dried oregano
1 tablespoon fresh parsley
¼ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil, divided
1 garlic clove, finely chopped
2 tablespoons grated Parmesan
Clean the mushrooms and remove and reserve the stems.
In the bowl of a Cuisinart® mini chopper or food processor, add the panko,
basil, oregano, parsley, salt and pepper. Process until finely ground. Add
the mushroom stems and pulse to chop. Reserve.
Heat 1 tablespoon of the oil in a medium skillet over medium-low heat. Add
the garlic and sauté until softened and golden. Add the panko mixture and
sauté until mixture is very soft and toasted, adding one tablespoon of oil
halfway through cooking – this should take about 5 minutes. Stir in the
Parmesan and combine.
Preheat the Cuisinart® Convection Toaster Oven Broiler to 425°F on the
bake setting with the rack in position B.
Line the baking tray with aluminum foil. Place the mushroom caps on the
prepared tray and evenly divide the bread crumb mixture among the
mushrooms, mounding the mixture in each mushroom. Drizzle the
remaining olive oil over the prepared mushrooms and bake in preheated
oven for about 5 to 7 minutes, or until the tops are browned.
Remove and let cool for 5 minutes. Serve warm or room temperature.
Nutritional information per serving:
Calories 40 (65% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 45mg • calc. 9mg • fiber 0g
Gorgonzola and Ricotta Bruschetta
Makes 12 bruschetta
12 slices (½-inch thick) French bread
1 garlic clove, smashed
1½ tablespoons extra virgin olive oil
1 cup ricotta, strained
2 tablespoons grated Parmesan
½ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
pinch ground nutmeg
½ cup crumbled gorgonzola
½–1 tablespoon honey
Preheat the Cuisinart® Convection Toaster Oven Broiler to 375°F on the
bake setting with the rack in position B.
Rub one side of each slice of bread with garlic and then brush with olive
oil. Bake in preheated oven for about 2 to 3 minutes per side, or until lightly
toasted.
While bread is toasting, prepare topping. In a small bowl, add the ricotta,
Parmesan, salt, pepper and nutmeg. Stir to combine. Distribute evenly on
the toasted bread slices, and then top with the gorgonzola. Return to oven
and then set on broil for about 3 minutes, or until cheese is fully warmed.
Drizzle honey over bruschetta and serve immediately.
Nutritional information per bruschetta:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g • chol. 10mg
• sod. 300mg • calc. 108mg • fiber 1g