Blue Cheese Stuffed Mushrooms Recipe
Yield: 20 AppetizersRecipe by luhu.jp
Ingredients:
20 large: Fresh mushrooms,
2 tbsp: Butter or margarine,
1/4 cup: Finely chopped red pepper,
1/2 cup: Heavy cream,
1/3 cup: Crumbled blue cheese,
1 1/2 cup: Cooked rice,
1 tbsp: Minced fresh basil,
1/8 tsp: Ground white pepper,
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 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
Source from luhu.jp
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
Source from luhu.jp
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Appetizers