Fire Roasted Red Bell Pepper Stuffed Mushrooms
By Chef Tom Fraker


1 8 ounce package Cream Cheese softened (8 ounces)
2 tablespoons Parmesan Cheese grated
2 cloves Peeled Garlic minced
1/2 teaspoon Organic Grinders Garlic Herb Sea Salt
1/2 teaspoon Organic Grinders use Rainbow Peppercorns
1 pound Button Mushrooms (use medium size) stems removed


Preheat the oven to 350ºF.

In a bowl or a food processor, blend together the cream cheese, roasted red bell peppers, Parmesan cheese, garlic and salt and pepper. Process until smooth.

Pipe or spoon the mixture into the mushrooms and place on a lightly greased baking sheet. Bake until heated through. Serve hot.

For a little heat, garnish with a little Melissa's Salsa Casera

Servings: 10