Artichoke Spinach Mushroom Bake
I was looking for something new and different using artichoke hearts. They are such a great vegetable, really high in fiber. Everything I found was either covered in bread crumbs or it was that artichoke spinach dip that everyone makes. I wanted something without grains that fit my paleo lifestyle. I did not want a dip, I wanted a side dish. And no bread crumbs either. So I mixed up this Artichoke Spinach Mushroom Bake and it was oh so good!
I think I have invented something completely new.
Try it! It’s yummy!
Here it is, hot out of the oven:
Artichoke Spinach Mushroom Bake
Ingredients
- 1 14 ounce can artichoke hearts (or quarters) in water (about 1.5 cups)
- 1 10 oz package frozen chopped spinach, thawed (about 1.5 cups)
- 1 8 oz can mushroom stems and pieces (about 1.5 cups)
- 2 gloves garlic, chopped (or 2 teaspoons minced garlic)
- 2 Tablespoons Lemon juice
- 2 Tablespoons Olive oil
- 1 ½ cup Grated hard cheese (such as Parmesan, Romano, Asiago, or a blend), divided (about 4 ounces)
Instructions
- Preheat the oven to 350F.
- Drain artichokes and squeeze excess water out. Chop the artichoke hearts. Drain spinach and squeeze excess water out. Drain mushrooms and squeeze excess water out.
- Toss the artichokes, spinach, mushrooms, and garlic, breaking up clumps of spinach.
- Whisk the lemon juice and olive oil, pour over veggies, and mix well. Add 1 cup of cheese and mix well.
- Spray an 8 inch square baking dish with some olive oil. Spread the vegetable mixture evenly into the baking dish. Sprinkle 1/2 cup cheese evenly over all.
- Bake at 350 for about 30 minutes, until the dish is hot through and the cheese is soft and a little brown.
Variations
- A friend asked about variations, so here are some ideas:
- Instead of the artichokes, try 1 1/2 cups fresh asparagus, broccoli, or green beans
- Instead of the spinach, try 1 1/2 cups of other greens (kale, swiss chard, collard greens). If using fresh greens, drop in a pot of boiling water for a minute, run cool water over it, then squeeze the water out.
- Use 1 1/2 cups of your favorite mushrooms. If using fresh saute until light brown and there is no water in the pan.
Notes
I literally take the spinach, artichokes, and canned mushrooms in my hands and squeeze the water out.
If you want to use fresh mushrooms, slice them, then saute in a pan (with water, oil, or butter, your choice) until the water is cooked out. Then add them to the dish.
If you want to use fresh spinach, get a 10oz bag of baby spinach leaves. Bring a big pot of water to boil. Add the spinach, and cook for about a minute. Leaving the spinach in the pan, drain off the hot water and fill the pot with cold water. Grab the spinach by handfuls and squeeze out the water.
Personally, it is far too much work to get fresh artichokes, cook them, remove the hearts, and chop them up for this recipe. If you want to, feel free. I have no idea how many artichokes it would take. You should end up with about 1 1/2 cup chopped artichoke hearts.
Nutrition Facts
Artichoke Spinach Mushroom Bake
Serves: 4
|
Amount Per Serving: about 1 1/2 cup
|
||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
| Total Fat 18 | 27.7% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 14 | 4.7% | |
| Dietary Fiber 5.5 | 20% | |
| Sugars | ||
| Protein 19 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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