Roasted Red Pepper Stuffed Mushrooms Recipe
Yield: 2 DozenRecipe by luhu.jp
Ingredients:
1 lbs: Med-size White Mushrooms,
8 ounce: Pk. Cream Cheese, softened
7 ounce: Jar, Roasted Red Peppers, patted dry
2 tbsp: Parmesan cheese, grated
1 tsp: Garlic, minced
1 pinch: Ground red pepper,
Directions:
Remove stems from mushrooms. Reserve caps. Set stems aside for
another use.
In the 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 mushrooms caps; garnish with toasted pine nuts,
sliced green olives and parsley leaves, if desired.
Source: Mushroom Council - Gannett Newspapers 12/18/96
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp
another use.
In the 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 mushrooms caps; garnish with toasted pine nuts,
sliced green olives and parsley leaves, if desired.
Source: Mushroom Council - Gannett Newspapers 12/18/96
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp