Vegan Artichoke And Mushroom Flatbread Recipes

VEGAN ARTICHOKE AND MUSHROOM FLATBREAD

Vegan Artichoke and Mushroom Flatbread image

Quick and easy vegan flatbread that's great for brunch or dinner! All the flavors come together seamlessly for this culinary delight!

Provided by MeatOrVegan

Categories Pizza

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 (16 ounce) package pre-made pizza dough
1 tablespoon olive oil, divided
½ large shallot, diced
2 cloves garlic, thinly sliced
1 (8 ounce) package baby portobello mushrooms, sliced
¼ (12 ounce) jar artichoke antipasto (such as Trader Joe's®)
salt and ground black pepper to taste
½ tablespoon truffle oil
½ cup arugula
1 tablespoon balsamic vinegar glaze (such as Trader Joe's®)
1 teaspoon lemon zest, or to taste

Steps:

Let pizza dough sit out until it comes to room temperature, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Stretch pizza dough to desired shape and place on the prepared baking sheet. Brush dough with a thin coat of olive oil.
Bake dough in the preheated oven until it is cooked all the way through and the edges are lightly browned, 20 to 25 minutes.
While the dough is cooking, heat a large skillet over medium heat. Add remaining oil. When oil is hot, add shallot and garlic and cool until they start to turn translucent, 1 to 2 minutes. Add mushrooms and cook until browned, 5 to 7 minutes. Stir in artichoke antipasto and cook until heated through, 2 to 3 minutes. Season with salt and pepper and remove from heat.
Remove dough from the oven; brush lightly with truffle oil. Spread mushroom-artichoke mixture on top, sprinkle with arugula, drizzle gently with balsamic glaze, and top with lemon zest. Cut and serve.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 60.2 g, Fat 12.5 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 1.4 g, Sodium 862.9 mg, Sugar 7.2 g

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Momma's Artichoke Hearts and Mushroom Bake image

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

Ingredients

2 cans whole artichoke hearts (in water)
2 lbs fresh mushrooms (sliced)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 cup flavored breadcrumbs
1/4 cup parmesan cheese

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.

ARTICHOKE STUFFED MUSHROOMS

Artichoke Stuffed Mushrooms image

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

Ingredients

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

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

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301 Moved Permanently . The document has been permanently moved to here.
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