This summer we had a LOT of Italian red peppers in the field ….. we decided to try roasting and canning them – they were a fantastic success!
To make stuffing for about 12 medium – large mushroom caps
1/3 cup softened cream cheese
1/2 cup minced roasted red pepper
1/4 cup minced green onion
1 mushroom (minced)
1 stalk celery (minced)
1 tsp paprika
salt and pepper to taste
Lightly toasted sliced almonds
First, sauté the minced mushroom and celery until lightly browned.
Stir all ingredients together until smooth and creamy – taste and adjust for seasoning with salt and pepper, but also be aware if you have enough red pepper flavour. If not, mince some more!
Stuff mushroom caps and bake at 375 until bubbly – sprinkle almonds and parsley over top and serve