Artichoke Cheese Mushroom Pie Food

ARTICHOKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.

ARTICHOKE STUFFED MUSHROOMS

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.

ITALIAN MUSHROOM AND ARTICHOKE PIE

Steps:

• Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
• In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
• Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
• Add in the broth in small amounts, waiting until it is absorbed before adding more.
• Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
• Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
• Preheat oven to 375°; oil a 10-inch springform pan.
• Melt butter and mix with the remaining 2 tablespoons oil.
• Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
• Add the artichoke mixture, then top with the ricotta mixture.
• Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
• Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
• Brush with any remaining oil-butter mixture.
• Bake 40 minutes or until golden; remove from oven and cool, uncovered.
• Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
• Serve hot, warm, or at room temperature.

ARTICHOKE MUSHROOM PIE

Steps:

• Remove pie shells from freezer; turn 1 shell out of foil pan onto waxed paper and let thaw for 10 minutes; press gently to flatten.
• In a medium skillet, cook garlic in hot oil, stir in artichokes and mushrooms; spoon mixture into bottom of the pie shell still in the pan.
• In a small bowl, combine eggs, cheeses, olives and pepper; pour over vegetables.
• Place flattened shell on top, turn under and crimp edges; cut slits in the top.
• Bake at 350° for 40-50 minutes; let cool 5 minutes before cutting into wedges.

ARTICHOKE AND CHEESE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat ¿ about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.

ARTICHOKE AND MUSHROOM PIE RECIPE

Steps:

• Oven 400 degrees Sprinkle 1/2 parm. cheese on a board and roll 1 sheet puff pastry into a 12/10" rectangle, using the cheese as you would flour. Place the sheet of puff pastry on 15x10" jelly roll pan lined with parchment or alum. foil. Roll out other piece of puff pastry in same manner. Ref. both while making the filling. In a saute pan, melt butter, add mushrooms and cook till liquid in pan begins to evaporate, about 4-6 min. Sprinkle lemon juice over the muushrooms and season with salt and pepper. Sprinkle flour over the mushrooms and stir till flour begins to cook. Gradually add the cream, about 3 min., whisking till mixture is smooth and thick. Add arthichoke hearts, (you can refg. at this point). Spread filling over chilled bottom crust and top with Swiss cheese. Cover with top crust and slash a few vent holes in top. Crimp edge with fork and bake 20-25 min. till golden and puffed.

SPINACH-ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Stir in artichoke hearts, spinach, mozzarella cheese and 3 tablespoons Parmesan cheese., Place mushrooms on foil-lined baking sheets, stem side up. Spoon about 1 tablespoon filling into each. If desired, top with additional Parmesan cheese. Bake until mushrooms are tender, 16-20 minutes.

ARTICHOKE, CHEESE & MUSHROOM PIE

Steps:

• Thaw puff pastry sheets. Cook garlic in oil. Stir in artichokes & mushrooms (and onions, if desired). Spoon into pastry shell. Combine eggs, three cheeses, olives and pepper and chopped parsley. Pour over veggies. Sprinkle Romano cheese over top. Place second layer of pastry on top (no need to seal edges). Bake on sheet for 40-50 minutes until golden brown. Cut into pie wedges or bite-size appetizers. Enjoy.

ARTICHOKE & WILD MUSHROOM PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
• On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
• Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
• Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.

ARTICHOKE & WILD MUSHROOM PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat half the oil in a medium frying pan, then gently fry the onions for 12-15 mins until softened and lightly browned. Tip the onions into a bowl and mix with the artichoke hearts, season if you like and set aside. Heat the remaining oil in the same pan (there's no need to clean it) over a high-ish heat. Add the mushrooms, then stir-fry for 2-3 mins until soft, throw in the garlic and thyme and continue to cook for a minute. Remove from the heat, season well and allow to cool.
• On a floured surface, roll out the pastry into a rough circle about 40cm in diameter and drape over a large baking sheet.
• Pile the onions and artichokes into the middle of the pastry and spread them out evenly, leaving a 10cm border around the edge, then pile the mushrooms on top.
• Bring the edges of the pastry up over the filling. Brush the exposed pastry edge with the egg glaze. Bake for 20-25 mins until the pastry is crisp and golden brown. Sprinkle with parsley and serve immediately with the sour cream and relish.