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Ingredientes
- 20 lrg fresh mushrooms
- 2 Tbsp. butter or possibly margarine
- 1/4 c. finely minced red pepper
- 1/2 c. heavy cream
- 1/3 c. crumbled blue cheese
- 1 1/2 c. cooked rice
- 1 Tbsp. chopped fresh basil
- 1/8 tsp grnd white pepper Fresh basil, minced, for garnish
Direcciones
- Clean mushrooms with damp paper towel.
- Remove mushroom stems; finely chop stems and set aside.
- Saute/fry mushroom caps in butter in skillet till almost tender; drain on papertowels.
- Saute/fry mushroom stems and red pepper in skillet.
- Add in cream; bring to a boil.
- Reduce heat and add in cheese; cook till melted.
- Stir in rice, basil, and pepper; cook till thoroughly heated.
- Spoon rice mix into mushroom caps.
- Place mushroom caps in greased shallow baking pan.
- Cover and bake at 350 degrees 10 min or possibly till tender.
- Drain on paper towels.
- Garnish stuffed mushrooms with basil.
- Makes 20 appetizers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 82 | |
| Calories from Fat 44 | 54% |
| Total Fat 5.04g | 6% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 70mg | 3% |
| Potassium 144mg | 4% |
| Total Carbs 7.15g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.71g | 0% |
| Protein 2.63g | 4% |
