| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 20 | Appetizers | |
INGREDIENTS
| 20 | lg | Fresh mushrooms |
| 2 | tb | Butter or margarine |
| 1/4 | c | Finely chopped red pepper |
| 1/2 | c | Heavy cream |
| 1/3 | c | Crumbled blue cheese |
| 1 1/2 | c | Cooked rice |
| 1 | tb | Minced fresh basil |
| 1/8 | ts | Ground white pepper |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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