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Button
Mushrooms Stuffed with Roasted Tomato Dip
12
large button mushrooms
1
tsp. vegetable oil – for greasing baking sheet
¼
tsp, of salt
Pinch
of black pepper
2
sprigs Italian Parsley
1,
8 oz container of Summer Fresh Roasted Tomato Dip
Preheat
oven to 350 F. Lightly
grease a baking sheet with vegetable oil.
Take the button mushrooms, stem and clean them.
Place mushrooms face down on the baking sheet and
sprinkle with. Bake
for 10 minutes or until tender.
Remove from the oven and let cool.
Place 1 tbsp. of Summer Fresh Roasted Tomato Dip in the
center of each mushroom. Refrigerate
for 20 minutes or until firm. Remove from refrigerator and top with a leaf of Italian
parsley. Yield 12 portions.
Recipe compliments of
Summer
Fresh Salads
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