KitchenAid KPFP850OB Instruction Manual - Page 37

FOOD PROCESSOR RECIPES CRAB-STUFFED MUSHROOMS Position mini bowl and mini blade in work bowl. Add croissants. Process until finely crumbled, 5 to 10 seconds. Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor running, add shallots and garlic through small feed tube. Process until finely chopped, about 5 seconds. Remove stems from mushrooms; add 1 cup stems to work bowl. Pulse 3 to 4 times, about 1 second each time. In medium skillet over medium heat, melt butter. Add vegetable mixture; cook 4 to 5 minutes, or until tender, stirring often. Return vegetable mixture to work bowl. Add bread crumbs, crabmeat, tarragon, salt, and lemon juice. Process until mixed, 3 to 5 seconds. Arrange mushrooms cap side down in 15 x 10 x 1-inch baking pan. Spoon and press crab mixture into openings, mounding stuffing. Press cheese on top of stuffing. Bake at 350° F for 20 to 25 minutes, or until mushrooms are tender. Sprinkle with chives, if desired. Yield: 10 servings (3 mushrooms per serving). Tip: Filling may be made up to one day in advance; refrigerate. Warm to room temperature before stuffing mushrooms. Per Serving: About 130 cal, 8 g pro, 10 g carb, 7 g total fat, 4 g sat fat, 30 mg chol, 220 mg sod. 2 large bakery croissants or white bread slices, torn into pieces 2 shallots, cut into quarters 2 cloves garlic 30 large (about two 14 oz. packages) mushrooms, cleaned 1 tablespoon butter 1 can (6 oz.) crabmeat, well-drained 1⁄2 teaspoon dried tarragon 1⁄4 teaspoon salt 1 tablespoon lemon juice 1 cup freshly grated Asiago or Parmesan cheese 2 tablespoons snipped fresh chives, if desired 35