Mama’s Artichoke & Mushroom Bake2017-12-06
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
Drain artichoke liquid and slice Capri artichoke hearts into quarters. Clean and slice mushrooms.
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.
Sprinkle with salt & pepper. Top with ¼ of the breadcrumbs.
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.
Cover and bake in an oven at 175ºC for 30 minutes. Remove the cover and brown the top until golden in color and serve.