Roasted Red Pepper-Stuffed Mushrooms

INGREDIENTS

• 24 medium-sized Modern fresh white mushrooms, cleaned and trimmed
  (about 1 pound)
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup roasted red peppers, patted dry (from 7-ounce jar)
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon finely chopped garlic
• 1/8 teaspoon ground red pepper

INSTRUCTIONS

These easy appetizers are so pretty everyone will think you spent hours making them. Using prepared roasted red peppers gives you a head start.

Remove stems from mushrooms; wrap and refrigerate for another use. Place caps, stem-side up, on serving platter. In food processor fitted with chopping blade, process cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper until smooth, about 1 minute. Spoon mixture into pastry bag fitted with large star tip and pipe into mushroom caps. Or, with small spoon, fill caps with cheese mixture. Garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.

Yield: about 2 dozen appetizers