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Receta Spinach, Mushroom, And Artichoke Casserole
by Global Cookbook

Spinach, Mushroom, And Artichoke Casserole
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Ingredientes

  • 2 Tbsp. unsalted butter plus
  • 2 tsp unsalted butter
  • 3/4 c. minced yellow onions
  • 1/2 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 2 tsp chopped garlic
  • 1 lb button mushrooms wiped clean,
  •     and sliced
  • 2 pkt frzn minced spinach - (10 ounce ea) thawed, squeezed dry
  • 2 can artichoke hearts - (14 ounce ea) liquid removed, quartered
  • 1 ct ricotta - (15 ounce)
  • 1 c. grated monterey jack
  • 1/2 c. crumbled feta
  • 6 x Large eggs
  • 1/8 tsp nutmeg
  • 1/4 c. dry bread crumbs
  • 1/2 c. Parmesan

Direcciones

  1. Preheat oven to 350 degrees. Lightly grease a 9- by 13-inch glass baking dish with 2 tsp. of the butter and set aside.
  2. In a large skillet, heat the remaining butter over medium-high heat. Add in the onions, 1/4 tsp. salt, and 1/4 tsp. freshly grnd black pepper, and cook, stirring, till soft, about 3 min. Add in the garlic and cook, stirring, for 30 seconds. Add in the mushrooms and cook till they give up their liquid, about 5 min. Remove from the heat.
  3. In a large bowl, combine the spinach, artichoke hearts, mushroom mix, ricotta, jack, and feta, and toss to combine.
  4. In a separate bowl, beat the Large eggs, nutmeg, remaining 1/4 tsp. salt and 1/4 tsp. pepper. Add in to the spinach mix. Add in the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake till the casserole is hard and the top is golden brown, about 45 to 50 min.
  5. Remove from the oven and serve.
  6. This recipe yields 10 to 12 servings.