Blue Cheese Stuffed Mushrooms Recipe

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Blue Cheese Stuffed Mushrooms 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

A Recipe for
Blue Cheese Stuffed Mushrooms

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This is a recipe for Blue Cheese Stuffed Mushrooms from the recipe cookbook of Recipes-to-go (Cheese)

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Blue Cheese Stuffed Mushrooms

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Blue Cheese Stuffed Mushrooms 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

Serves: 20

Blue Cheese Stuffed Mushrooms Recipe brought to you by Recipes To-Go

Blue Cheese Stuffed Mushrooms Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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