Mama’s Artichoke & Mushroom Bake



2 cans (400g each) Capri artichoke hearts
2 lbs fresh mushrooms (sliced)
½ teaspoon salt
¼ teaspoon black pepper
½ cup Carbonell pure olive oil
1 cup flavored breadcrumbs
¼ cup parmesan cheese



Step 1

Drain artichoke liquid and slice Capri artichoke hearts into quarters. Clean and slice mushrooms.

Step 2

Place 1 tablespoon of Carbonell olive oil at the bottom of a covered casserole dish. Arrange the Capri artichoke hearts on the bottom and top with a layer of sliced mushrooms.

Step 3

Sprinkle with salt & pepper. Top with ¼ of the breadcrumbs.

Step 4

7. Drizzle 1 tablespoon of Carbonell olive oil onto the breadcrumbs and repeat the layers again. Finish the top layer of breadcrumbs with the ramaining oil and top with parmesan cheese.

Step 5

Cover and bake in an oven at 175ºC for 30 minutes. Remove the cover and brown the top until golden in color and serve.

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