Spinach, Feta and Artichoke Stuffed Mushrooms - Makes 30

Makes about 30 1 1/2-inch stuffed mushrooms

Approximate preparation time: 30 to 40 minutes, plus 30 minutes baking and cooling


Makes approx 30


1¾-inch slice French bread, cut into 4 pieces ½ ounce Romano 2 tablespoons lightly toasted pine nuts or walnuts 1 can (15-ounce) artichokes, well drained, gently squeezed in paper toweling to remove excess moisture 1 garlic clove 1 shallot, about ½ ounce, peeled 5 ounces fresh spinach, well washed and dried, tough stems removed ½ teaspoon herbes de Provence 2 ounces feta cheese, slightly crumbled 2 ounces cream cheese (regular, not low- or non-fat), cut into 1-inch pieces 30 1½-inch white button or cremini mushrooms*

Nutritional information

Nutritional information per piece: Calories 93 (62% from fat) | carb. 6g | pro. 3g | fat 6½g | sat. fat 2g | chol. 6mg | sod. 117mg | calc. 74mg | fiber 1g


Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor and process the bread and Romano 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 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 3 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.”