 Roasted Red Pepper Stuffed Mushrooms
Makes about 2 dozen mushrooms
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Ingredients
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1
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pound medium-sized fresh white mushrooms
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1
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package (8 ounces) cream cheese, softened
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1/4
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cup roasted red peppers, patted dry
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2
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tablespoons grated Parmesan cheese
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1
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teaspoon minced garlic
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Pinch ground red pepper
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Toasted pine nuts, sliced green olives and parsley leaves, for garnish (optional)
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Remove stems from mushrooms; reserve caps. Set stems aside for another use. Place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper in food processor fitted with metal blade; process until smooth. Place cream cheese mixture in pastry bag fitted with large star tip. Pipe into mushroom caps; garnish with pine nuts, green olives and parsley leaves, if desired.
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© Mushroom Council
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Printed
from fbnr.com
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