Halve and seed red pepper. Remove strip and cut into tiny diamonds for garnish; set aside.

Broil remaining pepper until skin is completely charred. Place in plastic or paper bag and seal; let stand for 10 minutes. Peel charred skin from pepper. Puree pepper in blender or chop finely by hand. Set aside and let cool.

In bowl, cream cheese until soft and fluffy. Add roasted pepper puree and enough sour cream to make texture that can be spooned or piped into mushrooms. Garnish with red pepper diamonds. Makes 24 appetizers. Typed in MMformat by cjhartlin@msn. Com