Artichoke, Potato, and Portobello Mushroom Casserole


  • 4 tablespoons extra-virgin olive oil
  • 4 large artichokes
  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 4 large portobello mushroom caps, thinly sliced
  • 6 ounces soft fresh goat cheese
  • 3 garlic cloves, minced
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/2 cup dry white wine
  • Description

    Serve This Hearty Side Dish With A Pork Or Lamb Roast.

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