Operating instructions

Spinach, Feta & Artichoke Stuffed Mushrooms

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

Makes 28 4cm stuffed mushrooms

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

28 4cm white button or

cremini mushrooms

1 45g French bread,

cut in 2.5cm pieces

1 45g Asiago cheese

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 clove garlic

1 shallot, about 30g, peeled

1 360g fresh spinach,

well washed and dried,

tough stems removed

3/4 teaspoon Herbes de Provence

1 90g feta cheese,

slightly crumbled

1 90g cream cheese

(regular, not low or nonfat),

cut into 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 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 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 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, savoury dressings or pilafs.)

Preheat oven to 220°C. 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 analysis per serving:

Calories 47 (57% from fat) • carbo. 3g • pro. 2g • fat 3g

sat. fat 1g • chol. 6mg • sod. 97mg • fibre 2 g