Roasted Red Bell Pepper Spread Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 3 cup

Ingredients:
4 large red bell peppers
1 package (8 oz size) fresh mushrooms, sliced
1/4 cup chopped purple onion
2 cloves garlic, 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 basil
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
Fresh fennel sprigs, for garnish

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Directions:

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, Parmesan cheese, and next 8 ingredients; pulse until ground.

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

Cook's Note: This versatile spread is great on pasta, grilled fish or chicken.

Per 1/4 cup serving: Calories 98, Fat 6.1 g. Cholesterol 5 mg. Sodium 361 mg.

This recipe from CDKitchen for Roasted Red Bell Pepper Spread serves/makes 3 cup