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Roasted Red Pepper-Stuffed Mushrooms

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“Quick, easy and delicious... from the Mushroom Council”
READY IN:
10mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove stems from mushrooms; reserve caps; set stems aside for another use.
  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. Process until smooth, about 1 minute.
  4. In a pastry bag fitted with a large star tip, place cream cheese mixture.
  5. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.

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