homecook
New member
3 T. vegetable oil
1/4 cup dry bread crumbs
1/2 lb. fresh mushrooms, sliced
1 lb. fresh spinach, chopped and cooked
1 jar (6-1/2 oz.) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 oz.) diced pimientos, drained
2 eggs, beaten
1/4 to 1/2 tsp. garlic powder
Brush bottom and sides of a 9-inch pie plate with 2 T. oil, sprinkle with the bread crumbs.
In a skillet, saute mushrooms in remaining 1 T. oil. Remove from the heat. Squeeze the spinach dry and add to the mushrooms. Add artichoke hearts, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder. Stir to combine.
Spoon into pie plate. Bake, uncovered at 350F for 30 minutes. Sprinkle with remaining cheese and bake an additional 5-10 minutes until cheese is melted. Let stand for about 10 minutes before cutting into wedges.
1/4 cup dry bread crumbs
1/2 lb. fresh mushrooms, sliced
1 lb. fresh spinach, chopped and cooked
1 jar (6-1/2 oz.) marinated artichoke hearts, drained and quartered
1 cup day-old bread cubes
1-1/4 cups shredded cheddar cheese, divided
1 jar (4 oz.) diced pimientos, drained
2 eggs, beaten
1/4 to 1/2 tsp. garlic powder
Brush bottom and sides of a 9-inch pie plate with 2 T. oil, sprinkle with the bread crumbs.
In a skillet, saute mushrooms in remaining 1 T. oil. Remove from the heat. Squeeze the spinach dry and add to the mushrooms. Add artichoke hearts, bread cubes, 1 cup of cheese, pimientos, eggs and garlic powder. Stir to combine.
Spoon into pie plate. Bake, uncovered at 350F for 30 minutes. Sprinkle with remaining cheese and bake an additional 5-10 minutes until cheese is melted. Let stand for about 10 minutes before cutting into wedges.
