Roasted Red Pepper-Stuffed Mushrooms

"Quick, easy and delicious... from the Mushroom Council"
 
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Ready In:
10mins
Ingredients:
6
Serves:
16
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ingredients

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directions

  • 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.

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Reviews

  1. I wanted to try these because the are served room temp- not baked. They are good but not a wow! I filled 12 medium mushrooms and had lot of stuffing left over. Also, I used medium mushrooms because they are not cooked so they don't shrink and that size was great as finger food.
     
  2. Not only are these super easy to make, but they are so tasty. We loved them and my husband couldn't get enough. We used the left over filling on bread and it was amazing. The mushrooms are also very good heated up. Thanks for a really easy and very nice recipe. It is sure to impress at any dinner party.
     
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Tweaks

  1. I chopped the mushroom stems, sauteed them and added to the stuffing mixture. I used Neufchatel cheese.
     

RECIPE SUBMITTED BY

<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
 
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