| 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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