Ingredients
- 20 mushrooms (fresh)
- 1 1/2 c rice (cooked)
- 1/2 c cream (heavy)
- 3/8 c crumbled blue cheese
- 1/4 c pepper (finely chopped red)
- 2 tb butter
- 1 tb basil (minced fresh)
- 1/8 ts pepper (ground white)
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.