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APPETIZERS
28
1½ ou nce s french br ead,
cut i nto ½-inch p i ec e s
1 ounc e asiaGo c h ee s e
½ c up li Ght ly t oa s t e d pine
nuts or walnu ts
1 c an (15 ounc es) art ic hok e
hearts, w e l l drained,
Gently s q ue e z e d in p a p e r
t o w e li n G t o rem o v e exc es s
m o i s tu r e
2 s ma l l Garlic clo ves
1 sha ll ot , about 1 ounce,
p e e le d
16 ounces f r e s h spina ch, w e l l
w a s h ed and dried, touGh
s t e m s r e m ov e d
1 teaspoo n h e rb e s de
provenc e
4 ounces f e t a c h e e se ,
s l i G ht l y cr u m b l e d
4 ounces cream c h e e se
(reGula r , not lo w- or
non-fat), cu t into
1-inch p i ec e s
60 1½-inch w h it e b u t t o n or
c re m i n i m u s h ro o m s *
Makes about 60 stuffed mushrooms
Approximate preparation time: 30 to 40 minutes, plus 30
minutes baking and cooling
Insert the small metal chopping blade into the small work bowl
of the Cuisinart
®
Food Processor and process the bread and
Asiago for about 45 seconds until finely chopped. Add the
pine nuts and pulse about 5 times to coarsely chop. Remove
and reserve. Add the artichokes to the small work bowl and
pulse to chop, about 10 to 15 times. Add to the reserved
breadcrumb mixture.
Insert the large metal chopping blade into the large work bowl.
With the machine running, drop the garlic and shallot through
the feed tube to process. Scrape the sides of the bowl and add
the spinach, about 4 ounces at a time, and pulse 12 to 15 times
after each addition to chop. Add the herbes de Provence, feta
and cream cheese and process for 20 seconds to incorporate.
Add the reserved breadcrumb mixture and pulse about 15
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 in advance, cover and refrigerate. Do not
freeze.
Bake the mushrooms for 20 to 25 minutes. Allow to rest for 5
minutes before serving.
*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.”
TIP: This recipe is simple to cut in half if a smaller amount of
mushrooms is desired.
Nutritional information per piece:
Calories 93 (62% from fat)
|
carb. 6g
|
pro. 3g
|
fat 6.5g
|
sat. fat 2g
|
chol. 6mg
|
sod. 117mg
|
calc. 74mg
|
fiber 1g
A variation of the quintessential hors d’oeuvre.
SPINACH, FETA AND ARTICHOKE
STUFFED MUSHROOMS