Artichoke Potato And Portobello Mushroom Casserole Food

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PORTABELLA MUSHROOM CASSEROLE



Portabella Mushroom Casserole image

I just put this together one night for a side to whatever meat we were eating and jotted down the gist of it while eating. My husband thought it was particularly good. Easy, too.

Provided by crispychick

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 large portabella mushrooms, caps dark gills removed and halved, then sliced into about 1/2 inch slices
2 stalks celery, thirded lengthwise, then diced
1 (10 ounce) can Campbell's Golden Mushroom soup
1/3 cup sour cream
1 -2 teaspoon Worcestershire sauce
salt and pepper
12 Ritz crackers, coarsely crushed
3/4 cup shredded extra-sharp cheddar cheese

Steps:

  • Mix all of the ingredients together except for 1/4 c cheese and half of the Ritz.
  • Put in a greased 8x8 pyrex and cook at 400degrees for about 30 minutes.
  • Put the rest of the cheese and the crackers on top and cook until crackers are golden (about 5 minutes).

POTATO AND PORTOBELLO MUSHROOM GRATIN



Potato and Portobello Mushroom Gratin image

Categories     Garlic     Herb     Mushroom     Potato     Side     Bake     Christmas     Easter     Thanksgiving     Casserole/Gratin     Rosemary     Fall     Winter     Thyme     Christmas Eve     Party     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 cups hot water
1 1/2-ounce package dried porcini mushrooms*
1 1/2 pounds portobello mushrooms
12 tablespoons olive oil
4 garlic cloves, minced
4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Combine 1 1/2 cups hot water and porcini in small bowl. Let stand until mushrooms soften, about 30 minutes. Drain, reserving 2/3 cup soaking liquid. Chop porcini; set aside. Remove and chop stems from portobellos; place in large bowl. Using small spoon, scrape away dark gills from portobellos and discard. Cut portobello caps into 1/2-inch pieces; add to bowl.
  • Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add chopped portobello stems and caps and sauté 4 minutes. Stir in garlic and reserved porcini and sauté until mushrooms are tender, about 10 minutes. Season with salt and pepper. Remove from heat.
  • Preheat oven to 375°F. Coat each of two 13x9x2-inch glass baking dishes with 1 tablespoon oil. Combine remaining 7 tablespoons oil, potatoes, parsley, thyme, rosemary, salt and pepper in large bowl; toss to coat. Layer 1/6 of potato mixture in each prepared dish (there will not be enough to overlap slices). Top potatoes in each with 1/4 of mushroom mixture. Repeat layering. Top with remaining potatoes. Pour 1/3 cup reserved porcini soaking liquid over potatoes in each dish. Cover dishes with foil.
  • Bake gratins 45 minutes. Uncover and bake until tops are brown and potatoes are tender, about 40 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover with foil and rewarm in 350°F oven about 20 minutes.)
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

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

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.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

A recipe from my Timeless Recipes cookbook. A rich crab & artichoke stuffed portobello. This would be a great entertaining dish to wow your guests!

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon garlic, minced
salt and pepper
6 -8 portabella mushrooms, stems removed
1 lb crabmeat
1 (14 ounce) can water-packed artichoke hearts, quartered
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1 lemon, juice of
1 tablespoon Worcestershire sauce
4 plum tomatoes

Steps:

  • Combine the balsamic vinegar, olive oil, garlic, salt and pepper in a bowl and mix well. Marinate the mushrooms in the vinegar mixture for 20 minutes. Combine the crab meat, artichoke hearts, cream cheese, mayonnaise, lemon juice, worcestershire sauce, salt and pepper in a bowl and mix well. Remove the mushrooms from the marinade and discard the marinade. Grill the mushrooms over hot coals until they begin to get soft. Place them stem side up on a baking sheet. Cut each tomato into 5 slices and arrange on top of the mushrooms. Divide the crab mixture evenly and place firmly on top of the tomatoes. Bake at 350 degrees for 15-20 minutes or until the mushrooms are tender and the stuffing is heated through. Prep time includes marinating time.

Nutrition Facts : Calories 331.3, Fat 20, SaturatedFat 5.6, Cholesterol 55.5, Sodium 845.6, Carbohydrate 20.7, Fiber 7.3, Sugar 8.8, Protein 19.2

ARTICHOKE, MUSHROOM AND POTATO RAGOûT



Artichoke, Mushroom and Potato Ragoût image

This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.

Provided by Martha Rose Shulman

Categories     main course

Time 1h30m

Yield Serves four to six

Number Of Ingredients 14

1 ounce (about 1 cup) dried porcini mushrooms
1 lemon, for trimming the artichokes, plus fresh lemon juice for seasoning
12 baby artichokes, or 6 medium or large artichokes
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
4 to 5 large garlic cloves, sliced
1 tablespoon tomato paste
1/2 cup dry white wine
1 bay leaf
A generous sprig of thyme
Salt
freshly ground pepper
1 pound small potatoes, scrubbed and quartered
1/4 cup chopped fresh parsley

Steps:

  • Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
  • Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
  • Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
  • Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
  • Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams

POTATO-STUFFED PORTOBELLO MUSHROOMS



Potato-Stuffed Portobello Mushrooms image

To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb sweet potatoes or 1 lb yam, peeled and chopped
1 lb white potato, peeled and chopped
6 large garlic cloves, skin removed and left whole
1 extra large bay leaf (or 2 small bay leaves)
1/2 cup grated parmesan cheese
3 large eggs, slightly beaten
salt & freshly ground black pepper (I use seasoned salt)
1 egg yolk
8 portabella mushrooms (about 4-5 inches in diameter)
1/4 cup oil (more if needed)
1 cup finely chopped onion
1/4 cup chopped fresh parsley
1 teaspoon minced fresh rosemary (or a pinch of dry)

Steps:

  • Cook all the potatoes, garlic and the bay leaf in a large saucepan until very tender, about 12-13 minutes; drain and discard the bay leaf, leave the cooked garlic.
  • Return the cooked potatoes and the garlic cloves to the pot.
  • Mash until very smooth; cool slightly.
  • Add in 6 tablespoons cheese; mix well to combine.
  • Season with salt and pepper.
  • Add/whisk in the 3 eggs and 1 egg yolk.
  • Remove mushroom stems and chop finely.
  • Heat oil in a large skillet over medium-high heat.
  • Add in the mushroom stems and onion; saute for 5 minutes.
  • Stir in parsley, rosemary, salt and pepper.
  • Set oven 400 degrees F.
  • Prepare a lightly greased baking dish.
  • Brush the rounded sides of the mushrooms with oil.
  • Place on the baking sheet (fan sides upwards).
  • Bake for 10 minutes, then remove from oven.
  • Reduce oven temperature to 350 degrees F.
  • Divide the onion mixture between mushroom caps.
  • Mound potato mixture on top of the onion mixture.
  • Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • Return to oven and bake for about 25 minutes, or until heated through.
  • Delicious!

Nutrition Facts : Calories 254.1, Fat 11.3, SaturatedFat 2.9, Cholesterol 108.4, Sodium 297.3, Carbohydrate 30.6, Fiber 4.5, Sugar 5.5, Protein 9.5

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