Blue Cheese Stuffed Mushrooms

20 lg. fresh mushrooms
2 tbsp. butter or margarine
1/4 cup finely chopped red pepper
1/2 cup heavy cream
1/3 cup crumbled blue cheese
1-1/2 cups cooked rice
1 tbsp. minced fresh basil
1/8 tsp. ground white pepper

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°F for 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.

User Reviews:

i am student.iammaking blue cheese in iran.help me about p.roqforti and lipase

Submitted by amindoai on December 02, 2003

Add your review of this recipe.