This recipe had its good points and its bad. The overall taste was pretty good, definitely edible. Pouring the cream on top interested me the most BUT in the long run I think it made the mushrooms too wet. We had to eat them with a knife and fork. I added breadcrumbs to the mix to make the mixture a little bit less wet but that didn't help. I would definitely make stuffed mushroom again but not following this exact recipe. The cayenne pepper was the best part of the recipe! I will definitely be incorporating that into my own creation.

Reviewed On: Feb. 2, 2009

It was decent. Honestly I like garlic but this dish screamed garlic. I would reduce the garlic to one. FYI: To rehydrate the sundried tomatoes you just put them in your measuring cup with 8oz of water and microwave them for 1 minute on high and then 1 minute on 50% power. Then just let them sit for 5 minutes - WAH LA! The dish was okay. The sauce was too thick for my taste, esp. if you wanted to eat it for leftovers. I didn't really alter anything on the recipe...it was just okay. I don't think I will make this recipe again.

Reviewed On: Feb. 2, 2009

THUMBS UP! This recipe came out very very good! I am not a hugely creative cook so I followed some advice from others that I thought sounded good and it worked out great. I used 1/2c reduced fat sour cream and 1/2c lite mayo...I am not a fan of heavy cream sauces so I figured this would work out well and it did! I also put breadcrumbs on the top (which was the best idea I borrowed) and sprinkled paprika as well. I used the marinated artichokes and squeezed the juice out of them, I was amazed as to how much juice came out! I also added fresh pepper and minced two cloves of garlic, but you could have done none or one clove if you don't like garlic too much. And lastly I chopped up some portobello mushrooms...which are good, but not necessary. I served it with linguine. I will make this again :)

Reviewed On: Feb. 2, 2009