Roasted Red Pepper-Stuffed Mushrooms

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READY IN: 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove stems from mushrooms; reserve caps; set stems aside for another use.
  • 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.
  • Process until smooth, about 1 minute.
  • In a pastry bag fitted with a large star tip, place cream cheese mixture.
  • Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.
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