Bleu Cheese Stuffed Mushrooms

Yield 20 appetizers

20 lg Fresh mushrooms

2 tbsp Butter or margarine

1/4 C Finely chopped red pepper

1/2 C Heavy cream

1/3 C Crumbled bleu cheese

1 1/2 C Cooked rice

1 tbsp Minced fresh basil

1/8 tsp Ground white pepper

Clean mushrooms with damp paper towl. 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.

From the Kitchen of: ak from Kitchen Chat

50+ Friends Club Cookbook