ARTICHOKE MUSHROOM PIE
This is a dish I used to make a lot as a newly wed (the first time!) I have served it as an appetizer or side dish and once as a main dish. It's a nice addition to a brunch as well.
Provided by Hey Jude
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 516.8, Fat 34.1, SaturatedFat 13, Cholesterol 195.3, Sodium 882.7, Carbohydrate 30.6, Fiber 4.4, Sugar 3.4, Protein 23.2
ARTICHOKE & WILD MUSHROOM PIE
Make and share this Artichoke & Wild Mushroom Pie recipe from Food.com.
Provided by PinkCherryBlossom
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 560.8, Fat 37.7, SaturatedFat 10.2, Cholesterol 44, Sodium 620.1, Carbohydrate 48.3, Fiber 6.7, Sugar 3.5, Protein 9.8
ITALIAN MUSHROOM AND ARTICHOKE PIE
Make and share this Italian Mushroom and Artichoke Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 17
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 PIE
Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.
Provided by Lisa Bianco
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 7
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 24.1 g, Cholesterol 106.5 mg, Fat 22.7 g, Fiber 3 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 773.8 mg, Sugar 0.9 g
ARTICHOKE STUFFED MUSHROOMS
These mushrooms are a combination of my favorite things. They are a hit among all crowds. There are never any left!
Provided by ChicagoCookie84-Anita
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 6.3 g, Cholesterol 29.7 mg, Fat 12.7 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 342.2 mg, Sugar 1 g
ARTICHOKE AND MUSHROOM PIE RECIPE
Provided by á-4460
Number Of Ingredients 11
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.
ARTICHOKE PIE
This is extremely easy to make and always a big hit! It makes a great appetizer or side dish! I love artichoke hearts!
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- 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.
- Sprinkle chopped tomato, if using, over top.
- Bake in preheated oven for 45 minutes, or until crust begins to brown.
- Enjoy!
GRILLED ARTICHOKE-MUSHROOM PIZZA
We live on a lake and entertain lots of family and friends. This became one of our favorite summer meals because we're always looking for something new to cook on the grill. -Brenda Waters, Clarkesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Brush crust with oil. Spread spaghetti sauce over crust to within 1 in. of edges. Top with tomatoes, mushrooms, artichokes and olives if desired. Sprinkle with cheeses., Grill pizza, covered, over medium indirect heat for 12-15 minutes or until cheese is melted and crust is lightly browned. Sprinkle with herbs during the last 5 minutes of cooking. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 283 calories, Fat 10g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges
PENNE WITH ARTICHOKES AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, appetizer, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 7 grams, Carbohydrate 117 grams, Fat 9 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 10 grams
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
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
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
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.
ARTICHOKE & WILD MUSHROOM PIE
This rustic savoury pie shows just how modern vegetarian dishes can excite and thrill all appetites
Provided by Lesley Waters
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 560 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 1.55 milligram of sodium
SPINACH ARTICHOKE PIE
Spinach is an abundant vegetable grown here in our state. I make this side dish often when spinach is in season.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Brush the bottom and sides of a 9-in. pie plate with 2 tablespoons oil; sprinkle with bread crumbs. Set aside. , In a skillet, saute mushrooms in remaining oil; drain. Remove from the heat. Squeeze spinach dry; add to mushrooms. Stir in artichokes, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder; stir well. , Spoon into the prepared pie plate. Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 210 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 302mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
CHICKEN WITH ARTICHOKES AND MUSHROOMS
Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g
ARTICHOKE & MUSHROOM TOASTS
Our winters can get cold here, so I like to warm up holiday guests with oven-fresh appetizers. Crunchy bread slices are topped with mushrooms, artichokes and a blend of cheeses. -Nancy Mueller, Bloomington, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.
Nutrition Facts : Calories 118 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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