Roasted Red Pepper and Arugula Pinwheels

Source: Kathy D., Chesterfield County

1 cup whipped cream cheese

½ teaspoon Italian seasoning mix

½ teaspoon garlic powder

4 large burrito-size wheat flour tortillas 
1 cup fresh arugula, stems removed 
1 cup roasted red peppers, drained and chopped

 

In a bowl, combine cream cheese, Italian seasoning and garlic powder. Place tortillas on a flat work surface. Spread each with 1/4 cup of cream cheese mixture. Top with 1/4 cup of arugula and 1/4 cup of peppers. Roll up and wrap tightly in plastic wrap. Chill at least an hour and up to two days. Remove wraps and slice into 1-inch pieces. Arrange on a platter and garnish with extra arugula, if desired.

 

 

Tommy’s Stuffed Garlic and Cheese Mushrooms

 

Source: Tommy A., Bumpass

 

1 package, medium to large, whole mushrooms

1/2 stick butter, softened

1/4 cup seasoned breadcrumbs

1/4 cup shredded mixed Italian cheese or your favorite cheese combination

1/2 cup grated parmesan cheese

3 cloves garlic crushed and minced

 

Remove stems from mushrooms, then wash mushrooms and set aside. Combine all ingredients until it forms a paste. Fill the inside of the mushrooms and overstuff slightly. Place on cookie tray and place into preheated oven to 350° for 8 to 10 minutes. Then broil on low until the tops are golden. Remove and let cool 3 to 5 minutes.