2 cans artichoke hearts
10 oz. fresh mushrooms
1 c. Italian flavored bread crumbs
1/3 c. plus 1 tbsp. grated Romano cheese
1 clove fresh garlic, chopped
1/2-1 c. olive or other vegetable oil

Drain artichoke hearts, cut into quarters. Wash mushrooms, cut into thick slices. In a large bowl, toss cut artichoke hearts and mushrooms with bread crumbs, garlic and 1/3 cup grated Romano cheese.

Pour the oil on the mixture a little at a time, until it's moistened. You probably won't use it all and may not even use 1/2 cup. Transfer to casserole dish, bake covered at 350 degrees for 20 minutes. Remove cover, sprinkle remaining 1 tablespoon of grated Romano cheese on top, bake for an additional 10-15 minutes. Serves 6.