1 8-ounce package cream cheese, softened
1/4 cup Roasted Red Pepper, patted dry
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1 Pinch ground red pepper
1 pound medium-size fresh white mushrooms
Servings: 16
1. Remove stems from mushrooms; reserve caps; set stems 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.
Servings: 16
1/4 cup Roasted Red Pepper, patted dry
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
1 Pinch ground red pepper
1 pound medium-size fresh white mushrooms
Servings: 16
1. Remove stems from mushrooms; reserve caps; set stems 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.
Servings: 16
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