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