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26
Spinach, Feta & Artichoke Stuffed Mushrooms
For a savory side dish, use this stuffing in portobellos.
Makes twenty-eight 1½-inch stuffed mushrooms
Preparation: 15–20 minutes, plus 30 minutes baking and cooling
28 1½-inch white button or
cremini mushrooms
1½ ounces French bread,
cut into 1-inch pieces
1½ ounces Asiago, cut into ½-inch pieces
1
⁄
3
cup lightly toasted pine nuts
or walnuts
3 canned artichokes, well drained,
then gently squeezed in paper towels
to remove excess moisture
1 garlic clove
1 small shallot, halved
12 ounces fresh spinach,
well washed and dried,
tough stems removed
¾ teaspoon Herbes de Provence
3 ounces feta cheese,
slightly crumbled
3 ounces cream cheese
(regular, not low- or nonfat),
cut into 1-inch pieces
Insert the metal blade. Put the bread in the work bowl and process for 45 seconds to make
crumbs. Measure out
1
⁄
3
cup 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 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 breadcrumb 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 of unsalted
butter. This mixture may be frozen, then used in soups, stews, savory dressings or pilafs.)
Preheat oven to 425˚F. Stuff each mushroom with a scant tablespoon 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 information per mushroom:
Calories 47 (57% from fat) • carb. 3g • pro. 2g • fat 3g
• sat. fat 1g • chol. 6mg • sod. 97mg • fiber 2 g
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