Mushroom Artichoke Brunch Bake Recipes

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SPINACH MUSHROOM & ARTICHOKE CASSEROLE



spinach mushroom & artichoke casserole image

Make and share this spinach mushroom & artichoke casserole recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 cup chopped onion
2 cloves minced garlic
salt
pepper
1 lb sliced mushrooms
20 ounces frozen spinach, thawed and squeezed dry
1 can artichoke, drained and quartered
1 lb ricotta cheese
1 cup grated monterey jack cheese
1/2 cup crumbled feta
6 eggs
nutmeg
1/4 cup breadcrumbs
1/2 cup parmesan cheese

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.

ARTICHOKE EGG CASSEROLE



Artichoke Egg Casserole image

This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. -Marilyn Moores, Indianapolis, Indiana

Provided by Taste of Home

Categories     Brunch

Time 50m

Yield 9 servings.

Number Of Ingredients 8

4 jars (6-1/2 ounces each) marinated artichoke hearts
1/2 cup chopped green onions
1 tablespoon canola oil
2 to 3 garlic cloves, minced
8 large eggs, lightly beaten
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 cups shredded sharp cheddar cheese
1 cup butter-flavored cracker crumbs (about 25 crackers)

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.

Nutrition Facts : Calories 304 calories, Fat 22g fat (11g saturated fat), Cholesterol 229mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

CHEESY MUSHROOM ARTICHOKE BAKE



Cheesy Mushroom Artichoke Bake image

This is my version of something I saw on Pinterest. It is so good! It tastes a bit like pizza only no crust so it's great for a low carb diet!

Provided by Teresa Jacobson

Categories     Vegetable Appetizers

Time 30m

Number Of Ingredients 7

14 oz canned artichoke hearts, drained and rinsed
2-3 oz fresh baby bella mushrooms, sliced
1 Tbsp olive oil
1-2 tsp mrs dash italian blend
1/2 c fresh grated parmesan cheese
1/2 c monterey jack cheese, shredded
1 Tbsp fresh ground flaxseed (optional)

Steps:

  • 1. Preheat oven to 375F and spray a small glass dish with non-stick spray.
  • 2. Place artichoke hearts in dish, open ends up. Spread mushrooms out on top of artichokes.
  • 3. Drizzle olive oil over both, sprinkle with Italian seasoning. Top with the Parmesan cheese and ground flax, if desired. Bake for 15 minutes.
  • 4. Remove from oven - turn on broiler. Top with Monterey Jack cheese; Return to oven and broil 2-3 minutes, or until cheese is brown and bubbly.
  • 5. Nutritional information: per serving Calories 177 Total Fat 10.7g/ Sat Fat 5g Cholesterol 20mg Sodium 339mg Total Carbs 11.6g/ Dietary Fiber 5.6g/ Sugars 1.3g Protein 10.8g

ITALIAN MUSHROOM AND ARTICHOKE PIE



Italian Mushroom and Artichoke Pie image

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

12 sheets frozen phyllo dough, thawed
1/2 lb fresh wild mushrooms or 1/2 lb cremini mushroom
2 (10 ounce) packages frozen artichoke hearts, thawed
1/4 cup fresh lemon juice
4 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1/2 cup chicken broth
1/2 cup chopped fresh parsley
salt
fresh ground black pepper
1 (15 ounce) carton low-fat ricotta cheese or 1 (15 ounce) carton fat-free ricotta cheese
3 eggs
1/2 cup freshly grated parmesan cheese
1 tablespoon all-purpose flour
freshly grated nutmeg
3 tablespoons unsalted butter

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.

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