1 package (8 ounces) cream cheese, softened<\/p>\n
1\/4 cup roasted red peppers, patted dry (from a 7-ounce jar)<\/p>\n
2 tablespoons grated Parmesan cheese<\/p>\n
1 teaspoon minced garlic<\/p>\n
Pinch ground red pepper<\/p>\n
1 pound medium-size fresh white mushrooms<\/p>\n
Garnish (optional): pine nuts, sliced green olives, parsley<\/p>\n
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.<\/p>\n
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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…<\/p>\n