Blue Cheese and Rice-stuffed Mushrooms

Makes 20 appetizers.

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

 * 1) Clean Mushrooms with damp paper towel.
 * 2) Remove Mushroom stems; finely chop stems and set aside.
 * 3) Saute Mushroom caps in butter in skillet until almost tender; drain on paper towels.
 * 4) Saute Mushroom stems and red pepper in skillet.
 * 5) Add cream; bring to a boil.
 * 6) Reduce heat and add Cheese; cook until melted.
 * 7) Stir in rice, basil, and pepper; cook until thoroughly heated.
 * 8) Spoon rice mixture into Mushroom caps.
 * 9) Place Mushroom caps in greased shallow baking pan.
 * 10) Cover and bake at 350 degrees 10 minutes or until tender.
 * 11) Drain on paper towels.
 * 12) Garnish stuffed Mushrooms with basil.