Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
288
Calories
9g
Protein
18g
Fat
31g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ pound mushrooms, sliced
- 1 onion, minced
- 2 shallots, minced
- 4 clove garlic, minced
- 3 tbsp butter
- ¼ cup cream
- 1 tbsp lemon juice
- 1 jar marinated artichoke hearts, drained (15 oz)
- =
Directions
1
Sauté together first 5 ingredients until mushrooms are softened.
2
Add the cream and lemon juice and cook for 2 minute.
3
In a large oval porcelain baker, stir together mushroom mixture and artichokes and sprinkle top with cheese crumb topping.
4
Bake in a 350 oven for 25 minutes or until crumbs are browned.
Recipe sourced from
fandom