Description Edit


Contributed by Catsrecipes Y-Group

Ingredients Edit

Directions Edit

  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°F for 10 minutes or until tender.
  11. Drain on paper towels.
  12. Garnish stuffed mushrooms with basil.
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