Roasted Red Pepper-Stuffed Mushrooms
Quick, easy and delicious... from the Mushroom Council
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INGREDIENTS
Nutrition- 1
- 1⁄4cup roasted red pepper, patted dry
- 2tablespoons grated parmesan cheese
- 1teaspoon minced garlic
- 1⁄4teaspoon ground red pepper
- 1lb medium-size fresh white mushroom
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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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