Roasted Red Bell Pepper Spread

Ingredients

• 2 tablespoons teaspoons basil dried fresh minced
• 12 servings garnish: fennel sprigs fresh
• 8 ounce mushrooms fresh sliced
• 2  garlic cloves minced
• 0.3 teaspoon hot sauce 
• 0.5 cup italian-seasoned breadcrumbs 
• 2 teaspoons juice of lemon 
• 2 tablespoons olive oil divided
• 1 cup parmesan cheese grated
• 0.3 teaspoon pepper 
• 0.3 cup purple onion chopped
• 4 large bell peppers red
• 0.3 teaspoon salt 
• 0.3 cup walnut pieces finely chopped
• 1 teaspoon worcestershire sauce 

Equipment

• food processor
• frying pan
• baking sheet
• oven
• aluminum foil
• ziploc bags

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. Saut 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.
5. Remove mixture from heat, and set aside.
6. Process bell peppers in a food processor until smooth, stopping to scrape down sides.
7. Add mushroom mixture, remaining 1 1/2 tablespoons oil, Parmesan cheese, and next 8 ingredients; pulse until ground.
8. Serve with breadsticks, crackers, or assorted fresh vegetables.
9. Garnish, if desired.