Ingredients
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1
-
1/4
-
2
-
1
-
1/4
-
1
-
-
-
-
-
-
-
-
-
Directions
Roasted Red Pepper-Stuffed Mushrooms, Quick, easy and delicious from the Mushroom Council, I chopped the mushroom stems, sauteed them and added to the stuffing mixture used Neufchatel cheese , I wanted to try these because the are served room temp- not baked They are good but not a wow! I filled 12 medium mushrooms and had lot of stuffing left over Also, used medium mushrooms because they are not cooked so they don’t shrink and that size was great as finger food
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Steps
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1
Done
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Remove Stems from Mushrooms; Reserve Caps; Set Stems Aside For Another Use. |
|
2
Done
|
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
Done
|
Process Until Smooth, About 1 Minute. |
|
4
Done
|
in a Pastry Bag Fitted With a Large Star Tip, Place Cream Cheese Mixture. |
|
5
Done
|
Pipe Into Mushroom Caps; Garnish With Toasted Pine Nuts, Sliced Green Olives and Parsley Leaves, If Desired. |
