Blue Cheese and Rice-stuffed Mushrooms

Description
Makes 20 appetizers.

Ingredients

 * 20 large fresh mushrooms
 * 2 tablespoons butter or margarine
 * ¼ cup finely chopped red pepper
 * ½ cup heavy cream
 * ⅓ cup crumbled blue cheese
 * 1½ cups cooked rice
 * 1 tablespoon minced fresh basil
 * ⅛ 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.