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Artichoke
and Mushroom Casserole (Middle East)
from: Kristin Phillips
The Meatless Gourmet:
Easy Lowfat Favorites by Bobbie Hinman
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amazon.com
(USA) |
Recipe By: The Meatless Gourmet by Bobbie Hinman
Serving Size: 6
- 9 ounces artichoke hearts
- 1 teaspoon olive oil
- 1/2 cup onion -- finely chopped
- 2 cloves garlic -- finely chopped
- 3 cups sliced mushrooms
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and pepper -- to taste
- 1 tablespoon lemon juice
- 1 tablespoon dry white wine
- 1 tablespoon Italian seasoned bread crumbs
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; 1g Fat (17% calories from fat);
3g Protein; 9g Carbohydrate; 0mg Cholesterol; 76mg Sodium
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