Best 5 Thimbles With Mushrooms And Artichokes Recipes

ARTICHOKE STUFFED MUSHROOMS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet.
• Bake in the preheated oven until the filling begins to bubble, about 20 minutes.

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat.
• Add the onions and cook for 1 minute.
• Add the mushrooms and 1 teaspoon of the salt.
• Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
• Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat.
• Stir in remaining salt.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain pasta and add it into the mushrooms, Marsala and onions.
• Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
• Stir in the parsley and pepper.
• Transfer to a serving bowl and serve.

PENNE WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
• Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.

ARTICHOKE & MUSHROOM TOASTS

Steps:

• Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted., In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside., Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese., Bake at 350° for 4-6 minutes or until cheese is melted.