1 package (8 ounces) cream cheese, softened

1/4 cup roasted red peppers, patted dry (from a 7-ounce jar)

2 tablespoons grated Parmesan cheese

1 teaspoon minced garlic

Pinch ground red pepper

1 pound medium-size fresh white mushrooms

Garnish (optional): pine nuts, sliced green olives, parsley

Remove stems from mushrooms; reserve caps; set stems aside for another use. 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. 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.