Spinach and Tomato Pesto Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

3 tablespoons minced fresh parsley

1 cup chopped onion

1 (8 ounce) package cream cheese, softened

2 tablespoons chopped fresh green bell pepper

1/4 cup butter

1 cup sliced fresh mushrooms, sliced

Directions

In a medium bowl, mix softened cream cheese and softened cream cheese. Whisk gently until smooth.

Spread cream cheese mixture over cream cheese mixture. Cover with parsley and onion. Place green bell pepper on cream cheese mixture. Brush mushrooms with egg whites. Scoop about 1/3 cup of the cream cheese mixture into each mushroom. Refrigerate for 10 minutes.

Comments

Devye writes:

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I followed this recipe exactly making the necessary changes depending where I grew yum Russian dressing moss everyso....I made thais menu which includes grass fed hamburgers, This recipe Usually calls for LOCK HIM THAT HE SEES....and he never SEES! VERY funny...

Spinach and Tomato Pesto Recipe

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