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Blue Cheese Stuffed Mushrooms

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Blue Cheese Stuffed Mushrooms

:)

 

Yield

20 servings

Prep

35 min

Cook

10 min

Ready

45 min
Low Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
20 large mushrooms
fresh
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2 tablespoons butter
or margarine
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¼ cup sweet red bell peppers
finely chopped
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½ cup heavy whipping cream
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cup blue cheese
crumbled
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1 ½ cups rice
cooked
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1 tablespoon basil
minced fresh
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teaspoon white pepper
ground
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Ingredients

Amount Measure Ingredient Features
2E+1 large mushrooms
fresh
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3E+1 ml butter
or margarine
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59 ml sweet red bell peppers
finely chopped
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118 ml heavy whipping cream
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79 ml blue cheese
crumbled
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355 ml rice
cooked
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15 ml basil
minced fresh
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0.6 ml white pepper
ground
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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.



* not incl. in nutrient facts Arrow up button

Comments


marymichelle

It looks very good and tasty can't wait to try it

 

 

Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 9440% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 44mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 5%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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