Appetizer
10 servings
10 minutes
5-10 minutes
Chef Tom Fraker
1 (8 ounce) package Cream Cheese, softened
1/2 jar Fire Roasted Sweet Red Bell Peppers, diced small
2 tablespoons Parmesan Cheese, grated
2 cloves Peeled Garlic, minced
1/2 teaspoon Melissa's Spice Grinders, Garlic Herb Sea Salt
1/2 teaspoon Melissa's Spice 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.
