Marinated Mushrooms Artichokes Recipes

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MARINATED MUSHROOMS & ARTICHOKES



Marinated Mushrooms & Artichokes image

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

2 pounds medium fresh mushrooms, halved
2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
1-1/2 cups water
1 cup cider vinegar
1/2 cup olive oil
1 bay leaf
1-1/2 teaspoons salt
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
Additional parsley

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

ARTICHOKE STUFFED MUSHROOMS



Artichoke Stuffed Mushrooms image

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

1 tablespoon olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
1 (12 ounce) jar marinated artichoke hearts, drained and chopped
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese
½ teaspoon garlic salt, or to taste

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

MARINATED ARTICHOKES AND MUSHROOMS



Marinated Artichokes and Mushrooms image

This is an incredibly easy salad to make and it tastes fabulous. When I saw it I didn't think it could be so good considering it uses tinned vegetables but try it for yourself and you will see! Note that it needs at least 4 hours to marinade.

Provided by joanna_giselle

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

400 g mushrooms (preferable whole button in a glass jar)
400 g artichoke hearts (not frozen)
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
2 minced garlic cloves
3 tablespoons fresh parsley
salt and pepper

Steps:

  • Drain the mushrooms and artichokes well.
  • Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper.
  • Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight.
  • Serve with crusty bread, sliced tomatoes and feta cheese.

MARINATED ARTICHOKE HEARTS & MUSHROOMS



Marinated Artichoke Hearts & Mushrooms image

As an appetizer, I serve this on a lettuce bed but its also a great side salad (for non-picky eaters)! It needs to marinate for at least 8 hours.

Provided by CountryLady

Categories     Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 (14 ounce) cans artichoke hearts
3/4 cup salad oil
1/2 cup lemon juice
1 tablespoon sugar
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon basil
1 clove garlic, minced
1 lb mushroom, sliced
1 tablespoon diced pimento

Steps:

  • Drain artichoke hearts thoroughly& cut into quarters.
  • Combine next 8 ingredients in a large bowl until well blended.
  • Stir in artichoke hearts, mushrooms& pimentos, cover with plastic wrap& refrigerate.
  • Stir or toss mixture occasionally.

Nutrition Facts : Calories 339, Fat 27.6, SaturatedFat 3.8, Sodium 1218.1, Carbohydrate 21.7, Fiber 8.2, Sugar 5.2, Protein 7.2

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD



Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad image

Make and share this Marinated Mushrooms, Artichoke Hearts, and Cauliflower Salad recipe from Food.com.

Provided by Lavender Lynn

Categories     Cauliflower

Time 1h

Yield 15 serving(s)

Number Of Ingredients 11

1 lb mushroom
2 (8 ounce) jars marinated artichoke hearts
1 head cauliflower
1 1/2 cups water
1/2 cup salad oil
1 garlic clove, halved
1 cup cider vinegar
1 1/2 teaspoons salt
1/2 teaspoon peppercorn
1/2 teaspoon dried thyme
1/2 teaspoon oregano

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.

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