Blue Cheese Stuffed Mushrooms
:)
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Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | large |
mushrooms
fresh |
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
sweet red bell peppers
finely chopped |
|
| ½ | cup |
heavy whipping cream
|
|
| ⅓ | cup |
blue cheese
crumbled |
|
| 1 ½ | cups |
rice
cooked |
|
| 1 | tablespoon |
basil
minced fresh |
|
| ⅛ | teaspoon |
white pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | large |
mushrooms
fresh |
|
| 30 | ml |
butter
or margarine |
|
| 59 | ml |
sweet red bell peppers
finely chopped |
|
| 118 | ml |
heavy whipping cream
|
|
| 79 | ml |
blue cheese
crumbled |
|
| 355 | ml |
rice
cooked |
|
| 15 | ml |
basil
minced fresh |
|
| 0.6 | ml |
white pepper
ground |
*
|
Directions
Clean mushrooms with damp paper towel.
Remove mushroom stems; finely chop stems and set aside.
Sauté mushroom caps in butter in skillet until almost tender; drain on paper towels.
Sauté 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℉ (180℃) for 10 minutes or until tender.
Drain on paper towels. Garnish stuffed mushrooms with basil.
