Roasted Red Pepper-Stuffed Mushrooms - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup roasted red pepper, patted dry
2 tablespoons grated parmesan cheese
1 teaspoon minced garlic
1/4 teaspoon ground red pepper
1 lb medium-size fresh white mushroom

Preparation

Remove stems from mushrooms; reserve caps; set stems aside for another use.
In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper.
Process until smooth, about 1 minute.
In a pastry bag fitted with a large star tip, place cream cheese mixture.
Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.