Mushroom Artichoke Sandwich Recipes
EASY BISTRO ARTICHOKE SANDWICH --- VEGETARIAN TOO!
There are many variations of this sandwich in California. This is a great lunch or easy dinner. French Rolls are found in the bread aisle and crisp up better than other breads. This recipe uses the hoagie sized roll. Very tasty! I believe that the people of Castroville, CA get credit for this one!
Provided by Wasyetz
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Thinly slice mushrooms, onion, tomato and set aside in separate piles.
- Drain artichoke hearts, but reserve liquid.
- Coarsely chop artichoke hearts.
- Split french rolls.
- Take artichoke liquid and brush the sides of the bread.
- On the bottom piece of bread put one quarter of the artichokes.
- Next add 1/4 of the mushrooms, onions, and then tomato to each sandwich.
- Top the veggies with 2 slices of provolone per sandwich.
- Sprinkle desired amount of crushed red pepper on top of the cheese and then place top on sandwich. Press down on sandwich slightly so that it does not fall over.
- Place on baking pan to bake. This generally takes 10 minutes. Watch closely!
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
TOASTED ARTICHOKE SANDWICHES
Looking for a delicious meatless supper? You've found it with these quick-and-easy sandwiches! -Teri Lange, Schaumburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.
Nutrition Facts : Calories 523 calories, Fat 35g fat (13g saturated fat), Cholesterol 48mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.
CHEESY MUSHROOM ARTICHOKE BAKE
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
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
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.
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PORTOBELLO SANDWICH - THE NEW BAGUETTE
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- Start by prepping the mushrooms. Wipe the caps with a damp paper towel and trim the stems. Using a soup spoon, gently scrape the dark brown gills from the underside of the mushrooms and discard.
- In a large shallow dish, combine 1/4 cup balsamic vinegar with 1 teaspoon garlic powder, and pinches of salt and pepper. Add the mushrooms. Massage the marinade into the mushrooms to make sure they’re evenly coated. Set aside for 15 minutes, turning the mushrooms halfway through to ensure they’re marinating evenly.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Place the mushrooms in the skillet (discard excess marinade) in a single layer and cook until they’re soft and lightly browned, 3 to 4 minutes per side. Then transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, drain the artichokes and, using your hands, squeeze out all the excess liquid. Then roughly chop them (you should have about 1/2 cup chopped artichokes) and combine with 3/4 cup mayo. Set aside.
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