Roasted Red Pepper Stuffed Mushrooms

Recipe courtesy of the Mushroom Council.

Recipe Ingredients:

1 pound medium size fresh white mushrooms
1 (8-ounce) package cream cheese, softened
1/4 cup roasted red peppers, patted dry (from a 7-ounce jar)
2 tablespoon freshly grated Parmesan cheese
1 teaspoon minced garlic
Pinch ground red pepper

Garnish: Toasted pine nuts, sliced olives and flat-leaf parsley

Cooking Directions:

1. Remove stems from mushrooms; reserve caps; set 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. Process until smooth, about 1 minute.
3. 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.

Makes 8 servings.

Tip: Mushrooms may also be filled with a small teaspoon or you may place the cream cheese mixture in waxed paper folded into a funnel and pipe into the mushrooms.

Recipe and photograph courtesy of the Mushroom Council.