Yield: 20 appetizers
| Measure | 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 |
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