Roasted Red Pepper-Stuffed Mushrooms

1. 1

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

2. 2

   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.

3. 3

   Process until smooth, about 1 minute.

4. 4

   In a pastry bag fitted with a large star tip, place cream cheese mixture.

5. 5

   Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.