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Artichoke and Mushroom Casserole

Ingredients

9 ounces

artichoke hearts

1 tsp

olive oil

1/2 cup

onion --finely chopped

2 cloves

Garlic --finely chopped

3 cups

sliced mushrooms

1 tsp

dried basil

1/2 tsp

dried oregano

salt and pepper --to taste

1 tbs

lemon juice

1 tbs

dry whitewine

1 tbs

Italian seasonedbread crumbs

Recipe By: The Meatless Gourmet by Bobbie Hinman
Serving Size: 6

Preparation

Preheat oven to 350¡ F.
Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.

Cook frozen artichokes according to package directions.
(1-16 oz. can of artichokes can be substituted,these need only be drained.)
Drain and place in pan.

Heat oil in a medium nonstick skillet over medium heat.
Add onion and garlic.
cook, stirring frequently, 3 minutes.
Add mushrooms.
Sprinkle with spices.
Add lemon juice and wine.
cook, stirring frequently, 3 minutes more.
Remove from heat and stir in bread crumbs.
Spoon mushroom mixture evenly over artichokes.

Bake uncovered, 30 minutes.

Per serving: 51 Calories; 1 g Fat (17% calories from fat);
3 g Protein; 9 g Carbohydrate; 0mg Cholesterol; 76mg Sodium

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Kristin Phillips - knswain@umr.edu was inserted by Renato Pichler / 2002-04-30 22:26:35

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