Cuisinart TOB-60 Series - Manual (Page 9)

8
Stuffed Mushrooms
Makes 16 servings
14 ounces stuffing mushrooms
½ cup panko (bread crumbs)
¼ teaspoon dried basil
½ teaspoon dried oregano
1 tablespoon fresh parsley
¼ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil, divided
1 garlic clove, finely chopped
2 tablespoons grated Parmesan
Scrub the mushrooms and remove and reserve the stems .
In the bowl of a Cuisinart ® mini chopper or food processor, add the panko,
basil, oregano, parsley, salt and pepper . Process until finely ground . Add
the mushroom stems and pulse to chop . Reserve .
Add 1 tablespoon of the oil to a medium skillet and heat over medium-low
heat . Add the garlic and sauté until softened and golden . Add the panko
mixture and sauté until mixture is very soft and toasted, adding an addi-
tional tablespoon of oil halfway through cooking – this should take about 5
minutes . Stir in the Parmesan and combine .
Preheat the Cuisinart ® Convection Toaster Oven Broiler to 425°F on the
bake setting with the rack in position B .
Line the baking tray with aluminum foil . Place the mushroom caps on the
prepared tray and evenly divide the bread crumb mixture among the mush-
rooms, mounding the mixture in each mushroom . Drizzle the remaining
olive oil over the prepared mushrooms and bake in preheated oven for
about 5 to 7 minutes, or until the tops are browned .
Remove and let cool for 5 minutes . Serve warm or room temperature .
Nutritional information per serving:
Calories 40 (65% from fat) • carb. 2g • pro. 1g • fat 3g • sat. fat 0g • chol. 0mg
• sod. 45mg • calc. 9mg • fiber 0g
Gorgonzola and Ricotta Bruschetta
Makes 12 bruschetta
12 slices (½-inch thick) French bread
1 garlic clove, smashed
1½ tablespoons extra virgin olive oil
1 cup ricotta, strained
2 tablespoons grated Parmesan
½ teaspoon sea or kosher salt
½ teaspoon freshly ground black pepper
pinch ground nutmeg
½ cup crumbled gorgonzola
½ to 1 tablespoon honey
Preheat the Cuisinart ® Convection Toaster Oven Broiler to 375°F on the
bake setting with the rack in position B .
Rub one side of each slice of bread with garlic and then brush with olive
oil . Bake in preheated oven for about 2 to 3 minutes per side, or until lightly
toasted .
While bread is toasting, prepare topping . In a small bowl, add the ricotta,
Parmesan, salt, pepper and nutmeg . Stir to combine . Distribute evenly
among the toasted bread, and then top with the gorgonzola . Return to oven
and then set on broil for about 3 minutes, or until cheese is fully warmed .
Drizzle honey over bruschetta and serve immediately .
Nutritional information per bruschetta:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g • sat. fat 3g • chol. 10mg
• sod. 300mg • calc. 108mg • fiber 1g