Try this Roasted Red Pepper Stuffed Mushrooms recipe, or contribute your own.Suggest a better description
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 firstname.lastname@example.org Posted to MM-Recipes Digest V3 #353 From: Suzy
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|Serving Size: 1 Dozen (441g)|
|Recipe Makes: 2 Dozen|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 8.3mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Calories per serving: 3
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