Blue cheese stuffed mushrooms

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

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