Roasted Red Pepper-Stuffed Mushrooms

Quick, easy and delicious... from the Mushroom Council

• Ready In: 10 mins
• Serves: 16

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.