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1
Roughly chop mushrooms and spinach and mince garlic.
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2
Do not open cans of artichoke hearts until the mushrooms are cooking because they will discolor and turn brown if left out in the air too long.
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3
Open, drain and chop the artichoke hearts after everything else is prepped and when the mushrooms are almost done.
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4
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a saute pan over medium heat.
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5
When oil is hot and the butter has stopped foaming, add mushrooms to the pan and cook until all liquid is evaporated and the mushrooms begin to brown.
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6
Add 4 more tablespoons of oil and butter to the pan along with the minced garlic.
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7
Saute garlic for about a minute; do not brown the garlic.
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8
Add chopped artichoke hearts and mix together with the mushrooms.
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9
Cook together for about 5 minutes just to get the flavors to meld together.
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10
Add the last 2 tablespoons of butter and oil if mixture looks too dry.
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11
The vegetables should glisten from the oil and butter but not be dripping wet.
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12
Remove from heat and mix in the chopped baby spinach.
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13
Pour contents of the pan into an oven proof casserole dish that can go from oven to tabletop for serving.
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14
Mix about 1/3 of the mozzarella into the vegetables and layer the rest on top of the mixture.
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15
Bake at 350 degrees F until cheese melts and browns on top, about 20-25 minutes.
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16
Serve with crackers, panetini toast or bread slices.
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17
This is a great make-ahead appetizer.
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18
You can prepare it entirely but do not bake until the next day.
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19
Baking will require a longer time if you are baking it cold from the fridge.
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20
Great left over and heated in the microwave, too!
