Blue cheese stuffed mushrooms

Ingredients

Quantity		Ingredient
20	larges	Fresh mushrooms
2	tablespoons	Butter or margarine
¼	cup	Finely chopped red pepper
½	cup	Heavy cream
⅓	cup	Crumbled blue cheese
1½	cup	Cooked rice
1	tablespoon	Minced fresh basil
⅛	teaspoon	Ground white pepper

Directions

Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps.

Place mushroom caps in greased shallow baking pan. Cover and bake at 350 F for 10 minutes or until tender. Drain on paper towels.

Garnish stuffed mushrooms with basil.

Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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