Blue Cheese Stuffed Mushrooms
Yield
20 servingsPrep
35 minCook
10 minReady
45 minLow Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
20 | large |
mushrooms
fresh |
|
2 | tablespoons |
butter
or margarine |
|
¼ | cup |
sweet red bell peppers
finely chopped |
|
½ | cup |
heavy whipping cream
|
|
⅓ | cup |
blue cheese
crumbled |
|
1 ½ | cups |
rice
cooked |
|
1 | tablespoon |
basil
minced fresh |
|
⅛ | teaspoon |
white pepper
ground |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2E+1 | large |
mushrooms
fresh |
|
3E+1 | ml |
butter
or margarine |
|
59 | ml |
sweet red bell peppers
finely chopped |
|
118 | ml |
heavy whipping cream
|
|
79 | ml |
blue cheese
crumbled |
|
355 | ml |
rice
cooked |
|
15 | ml |
basil
minced fresh |
|
0.6 | ml |
white pepper
ground |
Directions
Clean mushrooms with damp paper towel.
Remove mushroom stems; finely chop stems and set aside.
Sauté mushroom caps in butter in skillet until almost tender; drain on paper towels.
Sauté 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℉ (180℃) for 10 minutes or until tender.
Drain on paper towels. Garnish stuffed mushrooms with basil.