Recipe: Roasted Red Bell Pepper Spread (using mushrooms and nuts, food processor)

ROASTED RED BELL PEPPER SPREAD

"This recipe make a lot of spread; the leftover are great on pasta and grilled fish or chicken."

4 large red bell peppers
1 (8 oz.) package fresh mushrooms, sliced
1/4 cup chopped purple onion
2 garlic cloves, minced
2 tablespoons olive oil, divided use
1 cup grated Parmesan cheese
1/2 cup Italian seasoned breadcrumbs
1/4 cup walnut pieces, finely chopped
2 tablespoons minced fresh (or 2 teaspoons dried basil)
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot sauce
FOR SERVING:
Fresh fennel sprigs (optional, to garnish)
Breadsticks, crackers, or assorted fresh vegetables

Place bell peppers on an aluminum, foil lined baking sheet.

Broil 5-inches from heat (with electric oven door partially open) 5 to 10 minutes on each side or until bell peppers look blistered.

Place bell peppers in a heavy duty zip top plastic bag; seal and let stand 10 minutes to loosen skins.

Peel bell peppers; remove and discard seeds.

Saute sliced mushrooms, chopped purple onion, and garlic in 1 1/2 teaspoons hot oil in a large skillet 10 minutes or until liquid has evaporated. Remove mixture from heat, and set aside.

Process bell peppers in a food processor until smooth, stopping to scrape down sides. Add mushroom mixture, remaining 1 1/2 tablespoons oil and remaining ingredients for the spread; pulse until ground.

Serve with breadsticks, crackers, or assorted fresh vegetables. Garnish, if desired.

Makes 3 cups
Source: Southern Living magazine
From: Angel, La. - 10-10-97