Gluten-Free Joc Mushroom and Artichoke Casserole

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound mushrooms, sliced
1 can artichoke hearts, drained and quartered
1 cup grated cheese (such as mozzarella or Gruyere)
1/2 cup gluten-free bread crumbs
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions:

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
In a pan, sauté the chopped onion and minced garlic in olive oil until they are soft and fragrant.
Add the sliced mushrooms and cook until they are golden and any liquid has evaporated.
Mix in the quartered artichoke hearts and season the mixture with salt and pepper.
Transfer the mushroom and artichoke mixture into the prepared baking dish. Sprinkle the grated cheese and gluten-free bread crumbs over the top.
Bake for 20-25 minutes or until the cheese is melted and bubbly and the bread crumbs are golden brown.
Garnish with fresh parsley before serving.