Roasted red pepper stuffed mushrooms
2 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Med-size White Mushrooms |
| 8 | ounces | Pk. Cream Cheese, softened |
| 7 | ounces | Jar - Roasted Red Peppers, patted dry |
| 2 | tablespoons | Parmesan cheese, grated |
| 1 | teaspoon | Garlic, minced |
| 1 | pinch | Ground red pepper |
Directions
Remove stems from mushrooms. Reserve caps. Set stems aside for another use.
In the bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, parmesan cheese, garlic and ground red pepper. Process until smooth, about 1 minute.
In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into mushrooms caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.
Source: Mushroom Council - Gannett Newspapers 12/18/96 From the recipe files of suzy@...