by micki barzilay
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micki barzilay's Notes:
4 Red Peppers Ask a question about this ingredient
1/2 cup Extra Virgin Olive Oil Ask a question about this ingredient
mix of herbs Ask a question about this ingredient
1 8 oz cream cheese Ask a question about this ingredient
1 handful cut mushrooms Ask a question about this ingredient
2 cups coursely grated parmesian cheese Ask a question about this ingredient
2 cups finely chopped artichoke hearts ( crown bottoms are best) Ask a question about this ingredient
long green onions ( grilled till limp) Ask a question about this ingredient
Paint EVVO onto your cleaned, de-seeded red peppers. Cut into 2-3 inch strips. Layer herbs on top of peppers on a tray . Grill in oven or on grill till skin peels away from flesh. Saute Sliced Mushrooms. Whip cream cheese till fluffly and fold in cooked mushrooms, parmesian, finely chopped artichoke hearts. Place cream cheese mixture into center of each strip 2- 3 inches wide by the length of the pepper. Roll it up and skewer with a toothpick or wrap with grilled green onion strip to form a small package. Serve as a warm or cold appetiser. Ha Cha Cha !
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Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I love roasted red peppers and I love rolled up food...great appetizer!