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Blue Cheese Stuffed Mushrooms

 
C4721f052cdf5a61d1d9 550
201

:)

Yield

20

servings

Prep

35

min

Cook

10

min

Ready

45

min

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

Ingredients

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.

 

* not incl. in nutrient facts

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Comments

marymichelle
Bugibba, Malta
 over 9 years ago

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% of calories 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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