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Artichoke Stuffed Mushrooms

Reviewed: Aug. 12, 2012
Unbelievable! My go to for many vegetarian recipes because you can play with adding other veggies. I always cut the cream cheese in half and use low fat sour cream and cream cheese. I always use non-marinated artichokes and adjust the seasonings to taste. I have served as a main course and used portabello (using lower oven temps and longer cooking times, or parbaking the mushrooms prior to stuffing). With regard to any leftover filling, I have used (or frozen for later) and used as: quesadilla, burrito, or enchilada innards, baked in phyllo or tart shells, in quiches, baked and served on crackers or chips, in eggs Benedict or breakfast burritos, in pasta sauces or baked pasta dishes -- even veggie lasagna, bruschetta, cheesy garlic bread. Really, you are only constrained by the limits of your own imagination. And it is all absolutely delicious; I have never heard a negative comment and routinely get rave reviews and requests for the recipe. Thank you Anita!!! You must be brilliant!
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