Blue Cheese Stuffed Mushrooms
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
Blue Cheese Stuffed Mushrooms
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
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.
From: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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