Blue Cheese and Rice-stuffed Mushrooms

Description
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Ingredients

 * 20 large fresh mushrooms
 * 2 tablespoons 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 tablespoon minced fresh basil
 * 1/8 teaspoon ground white pepper
 * fresh basil, chopped, for garnish

Directions

 * 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 degrees 10 minutes or until tender. Drain on paper towels.


 * Garnish stuffed mushrooms with basil.