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These yummy bites pack a lot of zingy flavor and can be made up to 4 hours ahead, refrigerated, then warmed, for convenience. Try adding chopped artichoke hearts for an extra-special touch. —Gail Lucas, Olive Branch, Mississippi
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 mushroom equals 29 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 45 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.
Originally published as Foolproof Mushrooms in Simple & Delicious June/July 2010, p35
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Oct. 10, 2011 by MichMajor
Simple, falvourful, prefect appetizer to make when company comes over!
Reviewed on Apr. 06, 2011 by barbwirevt
Love this recipe! Very easy to make and always comes out great. I don't use the basil and I don't place them on tin foil. I simply spray my pan with non-stick cooking spray. I discovered this recipe a couple of months ago and have already made it several times. Very yummy.
Reviewed on Jun. 19, 2010 by TristanRB
Made these for my husband and he loved them. Very simple to do.
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