KitchenAid PRO LINE KPFP850 series Use And Care Manual page 135

Position m inibowl a ndminiblade inworkbowl.Addcroissants. Process untilfinely
crumbled, 5 to 10seconds.
Exchange minibowlandminiblade for multipurpose b ladein workbowl.With
processor running, a ddshallots andgarlicthroughsmall f eedtube.Process untilfinely
chopped, a bout5 seconds. Remove s tems frommushrooms; add1 cupstems to work
bowl.Pulse 3 to 4 times,about1 second each time.
Inmedium skillet overmedium heat, m eltbutter. Addvegetable mixture; cook 4 to 5 minutes,
or untiltender, stirring often.Return v egetable mixture t oworkbowl.Addbread crumbs,
crabmeat, tarragon, salt,andlemon j uice.Process untilmixed, 3 to 5seconds.
Arrange mushrooms capsidedownin 15x10x1-inch b aking pan.Spoon andpress crab
mixture intoopenings, mounding s tuffing. P ress c heese o n topof stuffing. B ake at 350 ° F
for 20to 25minutes, or untilmushrooms aretender. S prinkle w ithchives, if desired.
Y_ :_: 1 0servings (3 mushrooms perserving).
Filling maybemade upto onedayinadvance; refrigerate. Warm to roomtemperature
before stuffing mushrooms.
!__v <_:About130cal, Sg pro,10gcarb,7gtotalfat, 4gsatfat, 30mgchol,
220mgsod.
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
V_ teaspoon dried tarragon
V4 teaspoon salt
1 tablespoon lemon juice
1 cup freshly grated Asiago or
Parmesan cheese
2 tablespoons snipped fresh
chives, if desired
Lg_
G_
CE
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