Roasted Red Bell Pepper Spread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe makes a lot of spread; the leftovers are great on pasta and grilled fish or chicken. Ingredients:
4 large red bell peppers |
1 (8-ounce) package fresh mushrooms, sliced |
1/4 cup chopped purple onion |
2 garlic cloves, minced |
2 tablespoons olive oil, divided |
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 pepper |
1/4 teaspoon hot sauce |
garnish: fresh fennel sprigs |
Directions:
1. Place bell peppers on an aluminum foil-lined baking sheet.
2. Broil 5 inches from heat (with electric oven door partially open) 5 to 10 minutes on each side or until bell peppers look blistered.
3. 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.
4. Sauté 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.
5. Process bell peppers in a food processor until smooth, stopping to scrape down sides. Add mushroom mixture, remaining 1 1/2 tablespoons oil, Parmesan cheese, and next 8 ingredients; pulse until ground. Serve with breadsticks, crackers, or assorted fresh vegetables. Garnish, if desired.
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