Best Mommas Artichoke Hearts And Mushroom Bake Recipes
MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ROASTED VEGETABLE MEDLEY WITH ARTICHOKE HEARTS AND MUSHROOMS
Make and share this Roasted Vegetable Medley With Artichoke Hearts and Mushrooms recipe from Food.com.
Provided by Missy Wombat
Categories Fruit
Time 1h20m
Yield 1 batch
Number Of Ingredients 14
Steps:
- Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
- Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
- Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
- Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
- Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
- If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
- Serve hot.
Nutrition Facts : Calories 898.7, Fat 23.4, SaturatedFat 3.4, Sodium 2493.6, Carbohydrate 162.7, Fiber 60.8, Sugar 47.2, Protein 49.2
CHEESY MUSHROOM ARTICHOKE BAKE
This is my version of something I saw on Pinterest. It is so good! It tastes a bit like pizza only no crust so it's great for a low carb diet!
Provided by Teresa Jacobson
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375F and spray a small glass dish with non-stick spray.
- 2. Place artichoke hearts in dish, open ends up. Spread mushrooms out on top of artichokes.
- 3. Drizzle olive oil over both, sprinkle with Italian seasoning. Top with the Parmesan cheese and ground flax, if desired. Bake for 15 minutes.
- 4. Remove from oven - turn on broiler. Top with Monterey Jack cheese; Return to oven and broil 2-3 minutes, or until cheese is brown and bubbly.
- 5. Nutritional information: per serving Calories 177 Total Fat 10.7g/ Sat Fat 5g Cholesterol 20mg Sodium 339mg Total Carbs 11.6g/ Dietary Fiber 5.6g/ Sugars 1.3g Protein 10.8g
MARINATED ARTICHOKE HEARTS & MUSHROOMS
As an appetizer, I serve this on a lettuce bed but its also a great side salad (for non-picky eaters)! It needs to marinate for at least 8 hours.
Provided by CountryLady
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain artichoke hearts thoroughly& cut into quarters.
- Combine next 8 ingredients in a large bowl until well blended.
- Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
- Stir or toss mixture occasionally.
Nutrition Facts : Calories 339, Fat 27.6, SaturatedFat 3.8, Sodium 1218.1, Carbohydrate 21.7, Fiber 8.2, Sugar 5.2, Protein 7.2
ROSE'S BAKED ARTICHOKE HEARTS
If you like stuffed artichokes, you'll love this delicious and easy way to serve them without all the work! Frozen hearts are SO much better than canned! When Martha Stewart Living editors were asked to choose their favorite holiday side dish from childhood, this was Lucinda Scala Quinn's first choice and her family's most sought after leftover. It came from her mother Rose, who got tired of stuffing all those artichokes for a crowd. Use crusty bread with texture for the breadcrumbs and cover the baking dish with parchment paper before wrapping with foil. They were prepared in 2 smaller baking dishes for photos only. Also, you could cut the artichokes smaller and serve as appetizers. So good!
Provided by ninja
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
- Brush oil inside a 9x13" baking dish or long, shallow casserole. Spread artichoke hearts in a single layer in the dish. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap the bottom of the dish on the counter to settle the breadcrumb mixture.
- Whisk oil, lemon zest and juice, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dish with parchment paper, then tightly with foil, and bake for 30 minutes.
- Increase temperature to 375 degrees F. Uncover dish, and bake until breadcrumbs are golden brown, 20 to 25 minutes more. Serve immediately.
SPINACH MUSHROOM & ARTICHOKE CASSEROLE
Make and share this spinach mushroom & artichoke casserole recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 350.
- grease 13x 9 x 2 pan.
- in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
- mix eggs w/nutmeg in small bowl, add to mix.
- Place in casserole dish, sprinkle w/breadcrumbs.
- sprinkle w/parm cheese, bake 45-50 minutes.
SHRIMP AND ARTICHOKE CASSEROLE
This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!
Provided by drhousespcatcher
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
- Preheat oven to 375 degrees.
- Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
- Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
- Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
- Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
- Bake at 375 degrees for 30 minutes.
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