- 16 ounces mushrooms, stemmed and halved
- 1/2 cup sliced green onions, with tops
- 1/4 cup olive oil
- 2 tablespoons wheat flour
- 1/8 teaspoon salt
- Dash pepper
- 1 teaspoon lemon juice
- 3/4 cup chicken broth
- 1/4 cup low fat milk
- 1/8 teaspoon ground nutmeg
- 1 package (10 ounces) artichoke hearts (not oil packed), cooked and drained
- 1/2 cup soft whole wheat or rye bread crumbs tossed with 2 teaspoons olive oil
1. Cook mushrooms and green onions in the 1/4 cup olive oil until tender.
2. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the oil left in the pan. When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly.
3. Add cooked mushrooms, green onions, and artichokes.
4. Spoon into a 1-quart casserole; sprinkle bread crumbs over the top. Bake at 350° for 20 minutes.
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