Artichokes and Mushrooms |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cans (8-1/2 ounces each) artichoke hearts | 1 can (16 ounces) sliced mushrooms | 4 tablespoons butter |
| 1 can (10-3/4 ounces) mushroom soup | 4 tablespoons dry sherry | grated Parmesan or Romano cheese |
| 1 | Preheat oven to 350 F. Drain artichokes and mushrooms. Simmer in butter in a medium size skillet until tender. Combine mushroom soup with sherry, mix gently with artichokes and mushrooms. Spoon into a 2-quart casserole, sprinkle with grated cheese and bake, uncovered, 15 minutes. |