Fire Roasted Red Bell Pepper Stuffed Mushrooms
By Chef Tom Fraker



Ingredients

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

Directions

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.

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


Servings: 10