Easy Recipe Finder

Recipe Feeder
1 large Red Pepper
4 ounce Cream Cheese
1 teaspoon Sour Cream
24 Mushrooms, Stems Removed

Halve and seed red pepper. Remove strip and cut into tiny diamonds for garnish. Broil remaining pepper until skin is completely charred. Place in plastic or paper bag and seal; let stand for 10 minutes. Peel charred skin from pepper. Puree pepper in blender or chop finely by hand. Cool.

In bowl, cream cheese until soft and fluffy. Add roasted pepper puree and enough sour cream to make texture that can be spooned or piped into mushrooms. Garnish with red pepper diamonds.
 
Top