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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 48 |
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This recipe comes from Boca's Persnickety Cookbook. It's an easy, elegant vegetable dish for fall and winter. Ingredients:
1/2 pound mushrroms |
2 tablespoons white wine |
2 (8 1/2 oz.) cans artichoke hearts, drained |
6 slices bacon, cooked and crumbled |
2 cans (8 oz. each) tomato sauce |
2 tablespoons pine nuts |
2 tablespoons parsley, chopped |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 350.
2. Wash mushrooms, trim tough ends from stems. Remove stems, slice them and set aside.
3. Sprinkle a buttered, shallow baking dish with wine.
4. Arrange mushroom caps and artichoke hearts alternately in dish.
5. Sprinkle with bacon.
6. Combine tomatoe sauce, sliced stems and pine nuts.
7. Mix wel.
8. Pour over vegetables.
9. Sprinkle with parsley and cheese.
10. Bake uncovered 30 minutes.
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