Mushroom Artichoke Casserole Food

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

MUSHROOM-ARTICHOKE BRUNCH BAKE

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.

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ARTICHOKE MUSHROOM LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated., For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, 15-20 minutes. Let stand 15 minutes before cutting.

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

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.

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.

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE

Steps:

• Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
• Preheat oven to 350 degrees F (175 degrees C).
• Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
• Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
• Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
• Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

SPINACH MUSHROOM & ARTICHOKE CASSEROLE

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.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

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.

MUSHROOM ARTICHOKE CASSEROLE

Steps:

• Cook mushrooms and green onions in the 4 tablsps butter. With a slotted spoon remove vegetables and set aside. Blend 1/8 tsp flour into pan drippings add S & P. Add 3/4 cup water, milk, bouillon,lemon juice and nutmeg Cook and stir till bubbly. Combine bread crumbs and melted butter Sprinkle around edge Bake at 350 20 mins. You may substitute white wine or sherry for water

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

ARTICHOKE EGG CASSEROLE

Steps:

• Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

ARTICHOKE, POTATO, AND PORTOBELLO MUSHROOM CASSEROLE

Steps:

• Preheat oven to 425°F. Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke's stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.
• Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD

Steps:

• Saute mushrooms in a little butter about 5 minutes.
• Break cauliflower into small flowerettes and steam for about 5 minutes.
• Cut artichoke hearts into quarters.
• Combine all ingredients in big bowl, including liquid from artichoke hearts.
• Marinate at least overnight.
• Keeps indefinitely in refrigerator.
• Slightly cooked pieces of carrots can be added for more color.
• If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.

ARTICHOKE AND MUSHROOM LASAGNA

Steps:

• For filling:Melt butter in large skillet over medium-high heat.
• Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
• Add artichokes and vermouth.
• Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
• Season with salt and pepper.
• For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
• Add flour; stir 1 minute.
• Gradually whisk in milk.
• Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
• Stir in 1 1/2 cups Parmesan.
• Season to taste with salt, pepper, and ground nutmeg.
• Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
• Top with enough noodles to cover bottom of dish.
• Spread 1/4 of artichoke mixture over.
• Spoon 2/3 cup béchamel sauce over.
• Top béchamel with 1/4 of mozzarella.
• Sprinkle with 3 tablespoons Parmesan.
• Top with enough noodles to cover.
• Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
• Sprinkle with remaining Parmesan.
• (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
• Preheat oven to 350°F.
• Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
• Remove foil.
• Increase temperature to 450°F.
• Bake lasagna until golden on top, about 10 minutes longer.

CHICKEN, MUSHROOM AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350°.
• Melt butter in skillet and brown chicken on all sides.
• Place chicken in casserole.
• Add garlic and mushrooms to same skillet and saute for about 5 minutes.
• Add flour and stir.
• Add chicken broth and cook over medium heat until slightly thickened.
• Top chicken with drained artichoke hearts and pour mushroom mixture over.
• Bake for approximately 30 minutes or until hot and bubbly.