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Blue Cheese Stuffed Mushrooms


20 large 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 cup cooked rice
1 tbsp minced fresh basil
1/8 tsp 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.

Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias


Servings: 20



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