Mushroom Artichoke Sandwich Best Dishes

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Mushroom Artichoke Sandwich

"Fresh, meaty mushrooms and tangy artichokes, seasoned with garlic and Parmesan cheese on French bread, make a incredible alternative to an everyday sub sandwich."

Ingredients :

1 (12 inch) French baguette
1 tablespoon olive oil
12 oz fresh mushrooms, sliced
1 (14 ounce) can quartered artichoke hearts in water, drained
2 tablespoons grated Parmesan cheese
2 teaspoons garlic and onion seasoning
salt and pepper to taste

Instructions :

Prep : 10M	Cook : 2M	Ready in : 25M

Preheat oven to 350 tiers F (one hundred seventy five degrees C).
Slice the baguette in half of lengthwise, split open, and toast within the preheated oven until gently browned, 7 to nine mins.
Heat the olive oil in a skillet over medium warmness, and cook dinner and stir the mushrooms and artichoke hearts till the mushrooms have given up their liquid and have started to brown, about 10 mins. Stir in the Parmesan cheese, garlic and onion seasoning, and salt and pepper, and cook and stir until the combination has thickened, about 5 more mins.
Fill the toasted bread with the mushroom filling, near the sandwich, reduce in two, and serve.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook it lightly, and make smooth-up less difficult.

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