Title: Blue Cheese Stuffed Mushrooms
Categories: Appetizers
Yield: 20 Appetizers

20 lg Fresh mushrooms
2 tb Butter or margarine
1/4 c Finely chopped red pepper
1/2 c Heavy cream
1/3 c Crumbled blue cheese
1 1/2 c Cooked rice
1 tb Minced fresh basil
1/8 ts Ground white pepper

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip