Bleu Cheese Stuffed Mushrooms

Yield 20 appetizers

20 lg Fresh mushrooms
2 tbsp Butter or margarine
1/4 C Finely chopped red pepper
1/2 C Heavy cream
1/3 C Crumbled bleu cheese
1 1/2 C Cooked rice

1 tbsp Minced fresh basil
1/8 tsp Ground white pepper

1. Clean mushrooms with damp paper towl. Remove mushroom stems; finely chop stems and set aside.
2. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels.
3. Saute mushroom stems and red pepper in skillet. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted.
4. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps.
5. 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.

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