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28 1-1/2-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
3 canned artichokes, well drained,
then gently squeezed in paper
towels to remove excess moisture
1 clove garlic
1 shallot, about 1 ounce (30g), peeled
12 ounces (340g) fresh spinach, well
washed and dried, tough stems
removed
3/4 teaspoon (3ml) Herbes de Provence
3 ounces (85g) feta cheese, slightly
crumbled
3
ounces (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
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.
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