MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
MUSHROOMS AND ARTICHOKES EN CROUTE
My friend Bethan, from Wales, who is a vegetarian sent this recipe to me. I just love mushrooms and artichoke hearts.
Provided by Chef Joey Z.
Categories Savory Pies
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Allow the puff pastry to thaw for at least 40 minutes at room temperature. I used Sara Lee Puff Pastry, its Parve. :-).
- Preheat your oven to 400'F.
- Slice the mushrooms and quarter the artichoke hearts. Saute gently in margarine until soft.
- Add artichoke hearts and wine.
- Saute gently for a few minutes. Add the flour, salt and pepper, stir to combine. Add the soy sour cream and snipped chives.
- Cook until thickened. Set aside to cool.
- On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
- Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
- I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
- Bake for about 15 minutes. Keep an eye on it, it browns fast.
- Remove from the oven and set on a rack to cool.
- Prepare the second sheet of puff pastry. Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
- Dump the mushroom artichoke filling onto the already baked pastry.
- At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
- Roll out the left over pastry you saved for decoration and make long pieces. Create a lattice pattern over the pastry and brush with the remaining soy creamer.
- Make two small holes in the pastry for a steam vent.
- Bake at 400'F for about 40 minutes. Once again keep an eye on it. My oven cooks hot, so I took it out sooner.
- Bon Appetit!
Nutrition Facts : Calories 757.7, Fat 47.3, SaturatedFat 11.9, Sodium 640.1, Carbohydrate 71.6, Fiber 8.1, Sugar 3.3, Protein 15.3
MUSHROOM-ARTICHOKE BRUNCH BAKE
While the potatoes are baking the rest of the prep can be done...there's not much slicing or measuring. While this makes a pretty vegetarian egg bake, you can also add a layer of little smoked sausages cut lengthwise in half over the artichokes if you want a more substantial meal.-Suzanne Francis, Marysville, Washington
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place potatoes in a greased 13x9-in. baking dish; drizzle with 1 tablespoon butter and sprinkle with salt. Bake 20-25 minutes or until lightly browned. , Meanwhile, in a small skillet, saute mushrooms in remaining butter until tender. Place artichokes on paper towels; pat dry. Sprinkle mushrooms, artichokes and cheese over the potatoes. In a large bowl, whisk the eggs, milk and green chilies; pour over cheese., Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts :
ARTICHOKE STUFFED MUSHROOMS
These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!
Provided by ChicagoCookie84-Anita
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g
TOMATOES AND ARTICHOKE HEARTS
The beauty of this tasty salad is in its simplicity.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
- Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g
CHICKEN WITH ARTICHOKES AND MUSHROOMS
Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
- Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
- Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
- Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
- Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
- Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g
ARTICHOKE & MUSHROOM TOASTS
Our winters can get cold here, so I like to warm up holiday guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses. -Nancy Mueller, Bloomington, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.
Nutrition Facts : Calories 118 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
BAKED CHICKEN WITH MUSHROOMS AND ARTICHOKES
Provided by Carole Rodkey
Categories Chicken Mushroom Poultry Bake Quick & Easy Artichoke Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Season chicken breast halves with salt and pepper. Place skin side up in 9x13-inch baking dish. Drain artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over. Bake until chicken is cooked through. about 45 minutes.
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