Blue Cheese Stuffed Mushrooms
sweet red bell peppers
heavy whipping cream
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.