Ingredients Jump to Instructions ↓

  1. 20 lg Fresh mushrooms

  2. 2 tb Butter or margarine

  3. 1/4 c Finely chopped red pepper

  4. 1/2 c Heavy cream

  5. 1/3 c Crumbled blue cheese

  6. 1 1/2 c Cooked rice

  7. 1 tb Minced fresh basil

  8. 1/8 ts Ground white pepper

Instructions Jump to Ingredients ↑

  1. 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


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