| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizer, Veggies |
2 |
Dozen |
INGREDIENTS
| 1 |
lb |
Med-size White Mushrooms |
| 8 |
oz |
Pk. Cream Cheese, softened |
| 7 |
oz |
Jar – Roasted Red Peppers, patted dry |
| 2 |
tb |
Parmesan cheese, grated |
| 1 |
ts |
Garlic, minced |
| 1 |
pn |
Ground red pepper |
INSTRUCTIONS
Remove stems from mushrooms. Reserve caps. Set stems aside for another use.
In the 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 mushrooms caps; garnish with toasted pine nuts, sliced green
olives and parsley leaves, if desired.
Source: Mushroom Council - Gannett Newspapers 12/18/96
From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V3 #353
From: Suzy <suzy@gannett.infi.net>
Date: Wed, 25 Dec 1996 16:10:56 -0500 (EST)
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”