1 pound medium-sized fresh white mushrooms
1 package (8 ounces) cream cheese, softened
1/4 cup roasted red peppers, patted dry
2 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
Pinch ground red pepper
Toasted pine nuts, sliced green olives and parsley leaves, for garnish (optional)
Recipe
Remove stems from mushrooms; reserve caps. Set stems aside for another use. Place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper in food processor fitted with metal blade; process until smooth. Place cream cheese mixture in pastry bag fitted with large star tip. Pipe into mushroom caps; garnish with pine nuts, green olives and parsley leaves, if desired.