Roasted Red Pepper-Stuffed Mushrooms |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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Quick, easy and delicious... from the Mushroom Council Ingredients:
1 (8 ounce) package cream cheese, softened |
1/4 cup roasted red pepper, patted dry |
2 tablespoons grated parmesan cheese |
1 teaspoon minced garlic |
1/4 teaspoon ground red pepper |
1 lb medium-size fresh white mushroom |
Directions:
1. Remove stems from mushrooms; reserve caps; set stems aside for another use.
2. In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper.
3. Process until smooth, about 1 minute.
4. In a pastry bag fitted with a large star tip, place cream cheese mixture.
5. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.
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